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Lemony rice & peas

Lemony rice & peas

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A star rating of 4.2 out of 5.21 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Easily doubled
  • Easily halved
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal229
fat9g
saturates1g
carbs32g
sugars2g
fibre4g
protein7g
low insalt0.61g
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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

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.

Goes well with

Recipe from Good Food magazine, August 2007

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Overall rating

A star rating of 4.2 out of 5.21 ratings
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