Lemony Rice and Peas

Name: Lemony Rice and Peas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 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

4.25 (23)

⏱ 35 mins 🍽 Serves 10 🌶 middle eastern ✅ Easy 🏷 Side dish

This zesty Middle Eastern salad combines nutty brown basmati rice with protein-rich lentils and chickpeas, sweet peas, and fresh spring onions. It is all brought together with a bright dressing of lemon juice and olive oil, finished with a generous handful of coriander. Ideal as a substantial buffet or side dish, it serves 10 people and can be prepared ahead of time, making it a convenient choice for gatherings. The total preparation and cooking time is 35 minutes.

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

Boil the brown basmati rice in a large pan of water for about 15 mins. Once cooked, drain it and toss with a small amount of the olive oil before setting aside to cool.
Pour boiling water from a kettle over the frozen peas in a small bowl to defrost them, then drain. Combine the cooled rice in a large bowl with the peas, rinsed lentils, chickpeas, the rest of the olive oil, lemon juice and the sliced spring onions. Season as required. You can refrigerate this rice salad for up to 2 days. Take it out of the fridge about 30 mins before you plan to serve it, then mix the chopped coriander through.

Nutrition (per serving)

Calories229 kcal

Fat9 g

Saturates1 g

Carbs32 g

Sugars2 g

Fibre4 g

Protein7 g

Sodium244 mg

Recipe details

Skill levelEasy

CategorySide dish

Cuisinemiddle eastern

DietVegan, Vegetarian