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Green Rice and Peas


  • 1 1/2 cups long grain white rice

  • 2 cups vegetable stock 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 (EVOO)

  • Salt and pepper

  • 1 cup basil

  • 1 cup flat leaf parsley

  • 1 small bunch tarragon, leaves stripped


Put the rice, stock and water in a pot; bring to a boil, cover and reduce the heat to a simmer. Cook for 18 minutes. Put the peas in a bowl to defrost while the rice cooks.

Whisk together the lemon juice, garlic and EVOO; 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.