Green Rice and Peas (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 4 |
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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:
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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