Recipe courtesy of Rachael Ray
Episode: Hot Or Not
Total:
28 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Put the rice, stock and water in a pot, bring to a boil, cover, and reduce heat to a simmer. Cook 18 minutes. Put the peas in bowl to defrost while the rice cooks.

Whisk together the lemon juice, garlic and extra-virgin olive oil; add to a blender with the basil, parsley and tarragon and puree.

Fluff the rice with a fork and add to the bowl with the peas. Pour the dressing over the top and toss to combine; serve or chill.

IDEAS YOU'LL LOVE

Pigeon Peas and Rice

Recipe courtesy of Guy Fieri

Tex-Mex Fried Rice

Recipe courtesy of Ree Drummond

Herbed Rice

Recipe courtesy of Trisha Yearwood

Rum Raisin Rice Pudding

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Roasted Salmon with Green Herbs

Recipe courtesy of Ina Garten

Spring Green Risotto

Recipe courtesy of Ina Garten

Baked Rice Pudding

Recipe courtesy of Food Network Kitchen

Coconut Milk Rice Pudding

Recipe courtesy of Penny Davidi

Tom's Green Beans with Shallots

Recipe courtesy of Valerie Bertinelli

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking