Rice with lemon and peas
10 servings
25 minutes
Rice with lemon and peas is a light, refreshing, and nutritious dish from European cuisine, perfect for warm days. It combines airy brown basmati rice, tender green peas, and zesty lemon juice, creating a balance of freshness and rich flavor. Adding lentils and chickpeas makes the salad heartier and protein-rich, while green onions and cilantro add brightness and aroma. This dish can be served as a standalone light dinner or as a side to fish or chicken. Its convenience lies in its ability to be stored in the fridge, becoming even tastier after absorbing the flavors. It's an ideal option for those who appreciate healthy and simple meals with a touch of Mediterranean lightness.
1
Cook rice in a large pot, drain the water, drizzle with a little olive oil, then let it cool.
- Brown basmati rice: 300 g
- Olive oil: 75 ml
2
Boil the kettle and pour water over the lentils in a small bowl. Let them soften, then strain.
- Canned lentils: 400 g
3
In a large bowl, mix rice, lentils, chickpeas, remaining olive oil, lemon juice, and green onions. Season to taste.
- Brown basmati rice: 300 g
- Canned lentils: 400 g
- Chickpeas: 400 g
- Olive oil: 75 ml
- Lemon juice: 4 tablespoons
- Spring onion: 2 bunchs
- Cilantro: 1 bunch
4
Rice salad can be stored in the refrigerator for up to 2 days. Take it out of the fridge about 30 minutes before serving, mix it, and add cilantro.
- Cilantro: 1 bunch
