Recipe information
Yield
6 Servings
Ingredients
1
3/4 cups water
1
1/4 cups jasmine rice, rinsed well, drained, or long-grain white rice
1
/2 teaspoon salt
1
/2 cup shelled fresh or frozen peas
2
tablespoons extra-virgin olive oil
6
green onions, thinly sliced
2
tablespoons fresh lemon juice
2
tablespoons chopped fresh parsley
1
tablespoon grated lemon peel
Need to make a substitution?
Preparation
Step 1
Combine 1 3/4 cups water, rice and salt in large saucepan. Bring to boil over high heat. Reduce heat to low; cover and cook until rice is tender, about 15 minutes. Remove from heat. Let stand covered 15 minutes. Fluff with fork. Cool.
Step 2
Cook peas in medium saucepan of boiling salted water 1 minute. Drain. Rinse under cold water. Drain.
Step 3
Heat oil in large nonstick skillet over medium-high heat. Add all but 2 tablespoons green onions; sauté 30 seconds. Add rice and sauté until heated through, stirring to break pieces, about 4 minutes. Add peas, lemon juice, parsley and lemon peel. Sauté 2 minutes to blend flavors. Transfer to serving bowl. Sprinkle with remaining green onions.