Tuesday, April 27, 2010

Lemony rice & peas recipe

The Hummus Recipes kitchen invites you to learn how to make Lemony rice & peas. Enjoy cooking easy, delicious, and tasty middle eastern rice dishes.

Serves 10


300 g brown basmati rice
75 ml olive oil
200 g frozen pea
410 g can lentil , rinsed and drained
410 g chickpea , rinsed and drained
juice 2 lemon
2 bunches spring onion , finely sliced
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.
Make and take
Take the salad in a large bowl, keeping coriander separate. Toss through before serving.

Per serving:
229 kcalories, protein 7g, carbohydrate 32g, fat 9g, saturated fat 1g, fibre 4g, sugar 2g, salt 1g,

Middle Eastern Chickpea & Rice Stew Recipe - Shish Taouk with White Rice - Kushari Recipe

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