Name: Lemony rice & peas
Total time: 35 min
Yield: 10
Cuisine: Middle Eastern
Ingredients: 300g brown basmati rice; 75ml olive oil; 200g frozen pea; 410g can lentil rinsed and drained; 410g chickpea rinsed and drained; juice 2 lemon; 2 bunches spring onions finely sliced; large bunch coriander chopped

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Lemony rice & peas

Lemony rice & peas

Good Food team

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Serves 10

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 4.3 out of 5.23 ratingsRate

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This salad is packed with pulses and should be enough of a carb hit that you don’t need to serve potatoes as well

Easily doubled

Easily halved

Vegan

Vegetarian

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A star rating of 4.5 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

300g brown basmati rice
75ml olive oil
200g frozen pea
410g can lentil

rinsed and drained
410g chickpea

rinsed and drained
juice 2 lemon
2 bunches spring onions

finely sliced
large bunch coriander

chopped

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Nutrition: per serving

kcal229
fat9g
saturates1g
carbs32g
sugars2g
fibre4g
protein7g
salt0.61g

low

Method

step 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.
step 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.

RECIPE TIPS

MAKE AND TAKE

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

Recipe from Good Food magazine, August 2007

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A star rating of 4.3 out of 5.23 ratings

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