Lemony rice & peas

Lemony rice & peas. Finely sliced, White basmati rice, dry weight, Drained weight.

Good Food team

15 + 20 min · 10

Ingredients

• 400 g Finely sliced
• 300 g White basmati rice, dry weight
• 410 g Drained weight
• 410 g Canned lentils, drained weight
• 75 g Olive oil
• 200 g Raw peas
• 100 g from 2 lemons
• 50 g Chopped

Preparation

1. Cook the rice in a large pan of boiling water for about 15 minutes, drain and drizzle with a little of the olive oil, then leave to cool.
2. Cook the peas in boiling water for 3–5 minutes, until tender. Drain and cool promptly under cold running water, then drain well again.
3. In a large bowl, mix the rice with the peas, lentils, chickpeas, remaining olive oil, lemon juice and the spring onions. Season to taste.
4. If not serving immediately, cool the rice promptly and refrigerate within 1 hour. Keep chilled and eat within 24 hours. Stir in the fresh coriander just before serving.