Ingredients
- 1 1/2 cups long grain white rice
- 2 cups vegetable or chicken stock
- 2/3 cup water
- 1 cup frozen green peas
- Juice of 1 lemon
- 1 large clove garlic, grated or pasted
- 1/3 cup extra-virgin olive oil
- Salt and pepper
- 1 cup basil
- 1 cup flat leaf parsley
- 1 small bunch tarragon, leaves stripped
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.
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By distemper
Murrieta, CA
on May 08, 2012
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Loved it!
By mwebb500@aol.com
leander, TX
on July 30, 2011
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Wow... super easy and delicious. Great side for any meats and would make a great potluck dish too.
By linds0917
on April 24, 2011
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Yum! I made this with Arborio rice so it turned out super creamy. Unfortunately, I did not have tarragon or parsley on hand, and so omitted them. The dish was still very, very good served alongside some spicy shrimp. The creamy coolness (I made this first and threw it in the fridge while I grilled the shrimp was a great complement to the heat of the shrimp. Delicious!
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