Lemony rice & peas

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Good Food

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Recipe by Good Food

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1. Cook the rice in a large pan of boiling water for about 15 mins, drain and drizzle with a little of the olive oil, then leave to cool.
2. Boil a kettle and pour the water over the peas in a small bowl. Leave them to defrost, then drain. In a large bowl, mix the rice with the peas, lentils, chickpeas, remaining olive oil, lemon juice and the spring onions. Season to taste. The rice salad can now be kept in the fridge for up to 2 days. Remove from the fridge about 30 mins before serving, then stir through the coriander.

Make and take

Take the salad in a large bowl, keeping coriander separate. Toss through before serving.

Per serving

229 kcalories, protein 7g, carbohydrate 32g, fat 9 g, saturated fat 1g, fibre 4g, salt 0.61 g

Latest comments and suggestions

• Suzanne

  10 January 2008

  Suzanne rated this recipe

  

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• fran

  03 March 2008

  fran rated and commented on this recipe

  

  Really tasty and easy to make, very light and fresh for a rice dish. I used it as a side dish to a chicken bake but we've got lots left!

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• ASHLEY

  13 May 2008

  ASHLEY commented on this recipe

  It's really tasty and it goes well with curry! I will definitely make it again.

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• ASHLEY

  13 May 2008

  ASHLEY rated this recipe

  

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• AnnieH

  19 June 2008

  AnnieH rated and commented on this recipe

  

  I made this as a side dish for a crowd so doubled the quantities and made it one day ahead of the party. I don't think I would change anything in the recipe because this rice dish received lots of compliments on the day and several guests asked me for the recipe. It is very easy to make - the most labour intensive part being slicing the spring onions! Perfect for buffets and barbecues. Easy, fresh and delicious.

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• AnnieH

  19 June 2008

  AnnieH commented on this recipe

  Ooops! I did change one thing in the recipe! I used white basmati rice as I don't like the brown and as you can see from my comments above, it worked very well. PS: I cooked the rice in my rice boiler

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• Annie

  15 July 2008

  Annie rated and commented on this recipe

  

  Good - fresh and healty tasting rather than delicious - but is great to have with a really spicy meat or chicken dish.

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• Steve LeMac

  21 May 2009

  Steve LeMac rated and commented on this recipe

  

  Would make a good side for a BBQ or at a party but not one I will make for the family again. It does taste good but not really what we would norm eat.

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• Moose

  27 May 2009

  Moose commented on this recipe

  Did this for a BBQ for 20 people. There was loads! Not many people chose it but those who did really enjoyed it, including me. I didn't add any coriander or salt but would add both if I did it again.

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• Tordi

  20 August 2009

  Tordi rated and commented on this recipe

  

  I made this as a side dish, only thing i changed was i added some sweetcorn as there was some it the fridge which needed using up! If i were to make again i would halve the amount of lemon juice as was just a bit too lemony for our tastes.

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• Lisa

  03 October 2009

  Lisa rated and commented on this recipe

  

  I made this for a BBQ and it went really well. We're going to try it again for packed lunches.

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• Andrea

  17 October 2009

  Andrea commented on this recipe

  This was quite good but felt something was missing flavour wise so I added a little light soy sauce and it did the trick !

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Ingredients

• 300g brown basmati rice
• 75ml olive oil
• 200g frozen peas
• 410g can lentils , rinsed and drained
• 410g chickpeas , rinsed and drained
• juice 2 lemon
• 2 bunches spring onions , finely sliced
• large bunch coriander , chopped

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Difficulty and servings

Serves 10

Preparation and cooking times

Prep 15 mins

Vegetarian, Low-fat

1 of 5-a-day

Ingredients

• 300g brown basmati rice
• 75ml olive oil
• 200g frozen peas
• 410g can lentils , rinsed and drained
• 410g chickpeas , rinsed and drained
• juice 2 lemon
• 2 bunches spring onions , finely sliced
• large bunch coriander , chopped

Per serving

229 kcalories, protein 7g, carbohydrate 32g, fat 9 g, saturated fat 1g, fibre 4g, salt 0.61 g

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