Recipe courtesy of Rachael Ray

Green Rice and Peas

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  • Level: Easy
  • Total: 28 min
  • Prep: 10 min
  • Cook: 18 min
  • Yield: 4 to 6 servings
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Ingredients

Directions

  1. 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.
  2. Whisk together the lemon juice, garlic and extra-virgin olive oil; add to a blender with the basil, parsley and tarragon and puree.
  3. 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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