Basmati Rice Salad with Peas, Mint, and Lemon
The recipe Basmati Rice Salad with Peas, Mint, and Lemon can be made in roughly 1 hour. For 49 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 156 calories, 3g of protein, and 7g of fat each. This recipe from Simply Recipes has 33 fans. A mixture of green onions, currants, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. A few people really liked this side dish. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. With a spoonacular score of 68%, this dish is solid. Similar recipes include Basmati Rice Pilaf with Peas, Basmati Rice with Turmeric and Peas, and Basmati Rice and Pea Pilaf (Peas Pulao).
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 45 minutes
Ingredients:
2 cups uncooked basmati rice (which will yield 5 to 6 cups cooked rice)
1/4 cup golden raisins or currants, plumped in enough water to cover the raisins for 5 to 10 minutes, then drained
1 teaspoon finely minced fresh mint leaves (spearmint)
1/2 cup minced green onions, including the greens (about 2 green onions)
2 Tbsp lemon juice
1 1/2 teaspoons finely grated lemon zest
2 2-inch strips of fresh lemon zest (use a vegetable peeler to take just the zest, not the whole peel, off of a fresh lemon)
1/4 cup olive oil
2 cups shelled English peas (from about 1 1/2 to 2 pounds of shell-on peas), or 2 cups of frozen peas
1/2 teaspoon salt
3 cups water (or more, depending on the package instructions)
Salted water for blanching (1 quart water, 1 1/2 teaspoons salt)
Equipment:
baking sheet
sieve
bowl
frying pan
Cooking instruction summary:
1 Cook the rice according to package instructions; include salt in the cooking water along with 2 strips of lemon zest.2 If using fresh peas, blanch them in boiling salted water for 3 to 4 minutes, depending on the size and freshness of the peas (larger older peas will take longer than smaller fresher peas). Strain peas from blanching water and place in a bowl of ice water to shock them and stop the cooking, then strain. If using frozen peas, they are already blanched, so defrost them by placing them in a strainer and running lukewarm water over them for a minute.3 Once the rice is cooked, spread the rice out on a large baking sheet pan to cool quickly. Let cool for 10 minutes, or until room temperature. Place in a large serving bowl.4 To the rice add the peas, raisins, green onions, mint, lemon zest, lemon juice, olive oil, and salt. Toss to combine and serve.
Step by step:
1. 1 Cook the rice according to package instructions; include salt in the cooking water along with 2 strips of lemon zest.2 If using fresh peas, blanch them in boiling salted water for 3 to 4 minutes, depending on the size and freshness of the peas (larger older peas will take longer than smaller fresher peas). Strain peas from blanching water and place in a bowl of ice water to shock them and stop the cooking, then strain. If using frozen peas, they are already blanched, so defrost them by placing them in a strainer and running lukewarm water over them for a minute.3 Once the rice is cooked, spread the rice out on a large baking sheet pan to cool quickly.
2. Let cool for 10 minutes, or until room temperature.
3. Place in a large serving bowl.4 To the rice add the peas, raisins, green onions, mint, lemon zest, lemon juice, olive oil, and salt. Toss to combine and serve.
Nutrition Information:
covered percent of daily need
