Sides
Jasmine Rice w/Green Onions, Peas and Lemon
Adding lemon peel shortly before the rice has finished cooking gives it a bright flavor.
Ingredients:
- 1-3/4 cups water
- 1-1/4 cups jasmine rice, rinsed well, drained
- 1/2 Tsp salt
- 1/2 cup shelled fresh or frozen peas
- 2 Tbsp EVOO
- 6 green onions, thinly sliced
- 2 Tbsp fresh lemon juice
- 2 Tbsp chopped fresh parsley
- 1 Tbps grated lemon peel
Directions:
Step 1.
Combine 1-3/4 cups water, rice and salt in large saucepan. Bring to boil over high heat.
Step 2.
Reduce heat to low; cover and cook until rice is tender, about 15 minutes.
Step 3.
Remove from heat. Let stand covered 15 minutes.
Step 4.
Fluff with fork. Cool.
Step 5.
Cook peas in medium saucepan of boiling salted water 1 minute. Drain. Rince under cold water. Drain.
Step 6.
Heat oil in large nonstick skillet over medium-high heat.
Step 7.
Add all but 2 Tbsp green onions; saute 30 seconds.
Step 8.
Add rice and saute until heated through, stirring to break pieces about 4 minutes.
Step 9.
Add peas, lemon juice, parsley and lemon peel. Saute 2 minutes to blend flavors.
Step 10.
Transfer to serving bowl. Sprinkle with remaining green onions.
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