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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 282.4 Kcal (1182 kJ) | ||
| Calories from fat | 188.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.93g | 32% | |
|---|---|---|---|
| Sodium | 101.83mg | 4% | |
| Potassium | 410.58mg | 9% | |
| Total Carbs | 21.47g | 7% | |
| Sugars | 1.83g | 7% | |
| Dietary Fiber | 7g | 28% | |
| Protein | 5.93g | 12% | |
| Vitamin C | 39.2mg | 65% | |
| Iron | 3mg | 17% | |
| Calcium | 75.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 121.24 Kcal (508 kJ) | ||
| Calories from fat | 80.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.99g | 32% | |
|---|---|---|---|
| Sodium | 43.72mg | 4% | |
| Potassium | 176.28mg | 9% | |
| Total Carbs | 9.22g | 7% | |
| Sugars | 0.79g | 7% | |
| Dietary Fiber | 3.01g | 28% | |
| Protein | 2.55g | 12% | |
| Vitamin C | 16.8mg | 65% | |
| Iron | 1.3mg | 17% | |
| Calcium | 32.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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