Lemony rice & peas

Lemony rice & peas

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(19 ratings)

Prep: 15 mins Cook: 20 mins


Serves 10

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

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal229
  • fat9g
  • saturates1g
  • carbs32g
  • sugars2g
  • fibre4g
  • protein7g
  • salt0.61g


  • 300g brown basmati rice
  • 75ml olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200g frozen pea
  • 410g can lentil, rinsed and drained



    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 410g chickpea, rinsed and drained
  • juice 2 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 2 bunches spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • large bunch coriander, chopped


  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.

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Comments, questions and tips

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10th Dec, 2013
I recommend that you add some chopped red bellpepper for extra crunch and flavour. Very fresh and healthy! Also very tasty!!
13th Jan, 2013
Lovely fresh taste, a little to sharp for me so added some sweet chilli sauce, which worked well it added a touch of chilli heat too.
Frantic Flapjack
2nd May, 2012
This was light and tasty. I halved the recipe though and left out the lentils but used a 400g tin of chickpeas. Served with the Grilled Salmon with Chilli Glaze & Lime Creme Fraiche on this site.
3rd Nov, 2011
I just made this for a pot luck lunch, used a white and wild rice mix as that was all I had to hand, but every thing eles as above. great side dish, loads of flavor, simple, healthy, thumbs up!
26th Jul, 2011
Very nice, made it for a BBQ. Didn't put as much oil in as recommended as that sounded like a lot too me. It still tasted nice! Very lemony, but I like that. Shame you have to make it for 10 though, doesn't appear to be a way to reduce the recipe.
13th Jul, 2011
A friend of mine found made this the other day and it was really quick and easy to prepare; not to mention yummy. The squeeze of an extra lemon did wonders. It was great both warm when freshly prepared and the cold the next day. Its not so heavy that it makes a great side but is also wholesome enough to be a main on its own. *double thumbs up*
5th Jul, 2010
This was delicious! I was making it in a smaller quantity so left out the chickpeas as did not want lots of have used tins of pulses to use up! Will definitely do again and add chick peas for a larger crowd.
17th Oct, 2009
This was quite good but felt something was missing flavour wise so I added a little light soy sauce and it did the trick !
3rd Oct, 2009
I made this for a BBQ and it went really well. We're going to try it again for packed lunches.
20th Aug, 2009
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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