Warm rice, mint and pea salad

Warm rice, mint and pea salad

  • 1/4 cup extra virgin olive oil
  • 1/4 cup chopped yellow onion
  • shallot, finely chopped
  • 1 1/2 cups long-grain rice
  • 1 cup veggie stock
  • 1 1/4 teaspoons kosher salt, plus additional, to taste
  • 1 1/2 cups shelled peas, chopped snap peas (or diced pea shoots)
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup chopped fresh mint
  • Heat 1 1/2 tablespoons oil in a medium, heavy-bottomed saucepan with a tight-fitting lid. Add onion and shallot. Cook, stirring, until softened, about 5 minutes. Add the rice and cook until grains are well-coated with oil, about 1 minute. Pour in the stock, 1 1/4 cups water, and 3/4 teaspoon salt. Bring to a boil. Reduce heat to low, cover, and simmer 14 minutes. Uncover pot, scatter peas on top of rice and cover again. Continue cooking until rice is tender and most of the liquid has evaporated, about 3 minutes longer. Remove from heat. Let stand, covered, 5 minutes. Fluff with a fork.
  • While the rice cooks, whisk together the lemon juice, remaining 1/2 teaspoon salt, and pepper. Whisk in the remaining 2 1/2 tablespoons oil.
  • Spoon rice and peas into a serving bowl. Pour vinaigrette over rice and toss well. Toss in mint. Taste and adjust seasonings, if necessary.

Share/Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s