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Pretty Pea and Rice Salad

Nice with Chicken or Fish; Fresh, Zesty and Picnic-able!

For The Salad

1 cup raw rice (we like brown basmati)
1 cup baby green peas, fresh or frozen
1 cup diced celery
2 green onions (optional)
Fresh tarragon, thyme and/or mint to taste (we used a handful of each, chopped)


Whisk  Together
Zest of 2 lemons (finely grated)
Juice of 2 lemons
2 minced shallots
Sea Salt and Pepper to taste
About ½ cup of olive oil to make a nice but tart vinaigrette


Cook rice and when the rice is just cooked add in the baby peas.  Let them sit in the covered pot in the residual heat for about 5 minutes, that way the peas will be beautifully green and still have a bit of “pop”.  When cooled, add the diced celery to give more crunch to the salad.  Add in the tarragon, thyme and mint…we opted to leave out the green onion this time to allow the herbs to shine through.   Add in the dressing and toss.  Enjoy!

The salad tastes best served at room temperature, but it keeps well in the fridge for several days.

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