Rice with Lemon and Peas
Main Dishes • European
Description
Rice with Lemon and Peas
Ingredients
- Brown Basmati Rice 10 oz
- Olive Oil 5 fl oz
- Frozen Green Peas 5 oz
- Canned lentils 15 oz
- Chickpeas 15 oz
- Lemon Juice 4 tablespoons
- Green onions 2 bunches
- Cilantro 1 bunch
Step-by-Step Guide
Step 1
Cook the rice in a large pot, drain the water, and drizzle with a little olive oil, then let it cool.
Step 2
Boil water in a kettle and pour it over the lentils in a small bowl. Let them soften, then drain.
Step 3
In a large bowl, combine the rice, lentils, chickpeas, remaining olive oil, lemon juice, and green onions. Season to taste.
Step 4
The rice salad can be stored in the refrigerator for up to 2 days. Remove from the refrigerator about 30 minutes before serving, mix, and add cilantro.
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