Lemon Rice w/ Peas & Green Onions Recipe #31767
by Sue Freeman
40 min | 10 min prep
SERVES 6
- 1 3/4 cups water
- 1 1/4 cups jasmine rice, rinsed well,drained or long-grain white rice
- 1/2 teaspoon salt
- 1/2 cup shelled fresh peas or frozen peas
- 2 tablespoons extra-virgin olive oil
- 6 green onions, thinly sliced
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 1 tablespoon grated lemon, rind of
- Combine 1 3/4 cups water, rice, and salt in large saucepan.
- Cook until just cooked-- do not overcook.
- Fluff with fork.
- Cool.
- Cook peas in medium saucepan of boiling salted water 1 minute.
- Drain.
- Rinse under cold water.
- Drain.
- Heat oil in large nonstick skillet over medium-high heat.
- Add all but 2 tablespoons green onions; sauté 30 seconds.
- Add rice and sauté until heated through, stirring to break pieces, about 4 minutes.
- Add peas, lemon juice, parsley, and lemon peel.
- Sauté 2 minutes to blend flavors.
- Garnish with remaining green onions and serve immediately.
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5 stars