Rice & Pea Salad With Soy & Cilantro |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A recipe inspired by a recipe in Mark Bittman's the minimalist cooks dinner with adjustments to my needs and pulled from memory. This is one of the very few ways I can get my husband to eat rice. Ingredients:
3/4 cup peas, fresh or frozen |
1 1/2 cups rice |
3/8 cup citrus juice |
3 tablespoons oil |
3 tablespoons soy sauce or 3 tablespoons fish sauce |
3/8 cup fresh cilantro or 3/8 cup fresh mint |
salt, to taste |
pepper, to taste |
Directions:
1. Boil the rice. Drain & rinse.
2. Lightly boil the peas so they don't taste raw. Drain & rinse.
3. Combine with other ingredients.
4. Taste and adjust seasonings.
5. Serve cold or at room temperature.
6. Can be totally animal free if you don't use fish sauce or an animal based oil.
7. Easily adjusted for larger or smaller amounts with identical results.
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