Lemony Rice Peas Recipes

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LEMON RICE WITH PEAS



Lemon Rice with Peas image

This lemon rice with peas makes the perfect side dish for any meal! Don't love peas? Make it your own by mixing in your favorite vegetables.

Provided by ReaLemon/ReaLime

Categories     Trusted Brands: Recipes and Tips     ReaLemon/ReaLime

Time 30m

Yield 6

Number Of Ingredients 9

1 ½ cups uncooked long grain rice
¼ teaspoon dried thyme
2 tablespoons margarine
1 (14.5 ounce) can chicken broth
1 ¼ cups water
¼ cup ReaLemon® lemon juice from concentrate
¼ teaspoon pepper
¾ cup frozen peas
2 tablespoons sliced almonds, toasted

Steps:

  • Cook and stir rice and thyme in hot margarine in medium-sized saucepan 5 minutes or until rice is lightly golden. Carefully stir in both, water, ReaLemon®, and pepper. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until rice is tender and liquid is absorbed.
  • Remove from heat. Stir in peas. Cover and let stand 5 minutes. Sprinkle with almonds. Optional: Top with garnish for added color.

Nutrition Facts : Calories 231.6 calories, Carbohydrate 40.4 g, Cholesterol 1.5 mg, Fat 5.1 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 0.8 g, Sodium 356.4 mg, Sugar 1.5 g

SUNNY'S 5-INGREDIENT LEMON AND CHEESE PEAS



Sunny's 5-Ingredient Lemon and Cheese Peas image

Provided by Sunny Anderson

Categories     side-dish

Time 20m

Yield 8 to 12 servings

Number Of Ingredients 7

1/2 cup (8 tablespoons) olive oil or salted butter
2 cloves garlic, minced or grated on a rasp grater
Zest and juice of 1 lemon
4 tablespoons fresh thyme leaves, gently chopped
Kosher salt and freshly ground black pepper
4 cups fresh spring, English or snow peas
8 to 12 ounces shaved or grated Pecorino-Romano cheese

Steps:

  • In a pan on medium-low heat, add the olive oil (or butter), garlic and lemon zest. Cook, stirring, so the garlic and zest can steep without browning, about 5 minutes. Add the lemon juice, thyme, a pinch of salt and a few more grinds of black pepper than you normally would. Move the contents of the pan around a bit more while cooking, until the thyme is darker in color and the pan is fragrant, about 5 more minutes.
  • Add the peas and toss to warm and coat, about 4 minutes. Pour into a serving dish and top with the cheese.

LEMON RICE



Lemon Rice image

This easy recipe pleasantly proves you can dress up regular rice with a few simple additions. Best of all, it can simmer while you're preparing the rest of the meal. These delicately lemon-flavored grains go nicely with fish.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 cup water
1 cup chicken broth
2 tablespoons lemon juice
2 teaspoons butter
1 cup uncooked long grain rice
1/4 teaspoon dried basil
1/8 to 1/4 teaspoon grated lemon zest
1/4 teaspoon lemon-pepper seasoning

Steps:

  • In a medium saucepan, bring water, broth, lemon juice and butter to a boil. Stir in rice, basil and lemon zest. Reduce heat; cover and simmer for 20 minutes. Let stand 5 minutes or until the water is absorbed. Before serving, sprinkle with lemon-pepper.

Nutrition Facts :

JASMINE RICE WITH GREEN ONIONS, PEAS, AND LEMON



Jasmine Rice with Green Onions, Peas, and Lemon image

Categories     Citrus     Rice     Side     Pea     Spring     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

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

Steps:

  • 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.
  • Cook peas in medium saucepan of boiling salted water 1 minute. Drain. Rinse under cold water. Drain.
  • 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.

EASY LEMON RICE PILAF



Easy Lemon Rice Pilaf image

This creamy rice dish is the perfect side choice for fish. The subtle lemon and creamy Parmesan give it a robust and memorable flavor. Double delicious when used with jasmine rice! Guaranteed you'll be asked to make it again and again!

Provided by LemonLush

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 48m

Yield 6

Number Of Ingredients 9

2 large egg yolks
¼ cup heavy whipping cream
2 tablespoons lemon juice
1 teaspoon lemon zest, or to taste
2 tablespoons butter
1 ½ cups uncooked jasmine rice
3 cups chicken broth
¼ cup grated Parmesan cheese
3 tablespoons chopped fresh parsley

Steps:

  • Combine egg yolks, cream, lemon juice, and lemon zest in a bowl; whisk thoroughly.
  • Melt butter in a saucepan over medium-high heat. Add rice; cook, stirring constantly, until opaque, 3 to 4 minutes. Add chicken broth; stir quickly. Bring to a boil. Reduce heat to low. Cover and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • Fold lemon-cream mixture into the rice; mix well. Stir in Parmesan cheese and parsley.

Nutrition Facts : Calories 281.9 calories, Carbohydrate 40.2 g, Cholesterol 98 mg, Fat 10.2 g, Fiber 0.7 g, Protein 6.3 g, SaturatedFat 5.8 g, Sodium 667.6 mg, Sugar 0.8 g

LEMONY RICE & PEAS



Lemony rice & peas image

This salad is packed with pulses and should be enough of a carb hit that you don't need to serve potatoes as well

Provided by Good Food team

Categories     Buffet, Side dish

Time 35m

Number Of Ingredients 8

300g brown basmati rice
75ml olive oil
200g frozen pea
410g can lentil , rinsed and drained
410g chickpea , rinsed and drained
juice 2 lemon
2 bunches spring onions , finely sliced
large bunch coriander , chopped

Steps:

  • Cook the rice in a large pan of boiling water for about 15 mins, drain and drizzle with a little of the olive oil, then leave to cool.
  • Boil a kettle and pour the water over the peas in a small bowl. Leave them to defrost, then drain. In a large bowl, mix the rice with the peas, lentils, chickpeas, remaining olive oil, lemon juice and the spring onions. Season to taste. The rice salad can now be kept in the fridge for up to 2 days. Remove from the fridge about 30 mins before serving, then stir through the coriander.

Nutrition Facts : Calories 229 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.61 milligram of sodium

LEMON RICE W/ PEAS & GREEN ONIONS



Lemon Rice w/ Peas & Green Onions image

Make and share this Lemon Rice w/ Peas & Green Onions recipe from Food.com.

Provided by Sue Freeman

Categories     White Rice

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

1 3/4 cups water
1 1/4 cups jasmine rice, rinsed well,drained or 1 1/4 cups long-grain white rice
1/2 teaspoon salt
1/2 cup shelled fresh peas or 1/2 cup 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, rind of

Steps:

  • Combine 1 3/4 cups water, rice, and salt in large saucepan.
  • Cook until just cooked-- do not overcook.
  • Fluff with fork.
  • Cool.
  • Cook peas in medium saucepan of boiling salted water 1 minute.
  • Drain.
  • Rinse under cold water.
  • Drain.
  • 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.
  • Garnish with remaining green onions and serve immediately.

2BLEU'S LEMONY RICE WITH PEAS (RISI E BISI)



2bleu's Lemony Rice With Peas (Risi E Bisi) image

This side dish is a light, refreshing, and a wonderful accompiniment to broiled fish or meat. It is also a great use of leftovers. You can vary the nuts from walnuts, to pecans, pine nuts or even sunflower seeds.

Provided by 2Bleu

Categories     Lemon

Time 10m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons butter
1 tablespoon extra virgin olive oil
6 green onions, thinly sliced
3 cups rice, cooked
1 cup peas, cooked (frozen or shelled fresh)
2 lemons, juice and zest of
2 tablespoons fresh parsley, chopped
salt, to taste
black pepper, to taste
2 tablespoons walnuts, toasted and chopped fine (optional)

Steps:

  • Heat butter and 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, about 4 minutes.
  • Add peas, lemon juice, zest, parsley, and salt and pepper. Sauté 2 minutes to blend flavors.
  • Garnish with remaining green onions and optional chopped walnuts and serve immediately.

Nutrition Facts : Calories 436.4, Fat 6.8, SaturatedFat 2.9, Cholesterol 10.2, Sodium 32.4, Carbohydrate 84.1, Fiber 3.3, Sugar 2.3, Protein 8.3

LEMON RICE PILAF



Lemon Rice Pilaf image

No need to buy premade pilaf mix when you can easily make your own in 20 minutes. The lemon zest adds a welcome burst of tang. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 7

1 cup uncooked jasmine or long grain white rice
2 tablespoons butter
1 cup sliced celery
1 cup thinly sliced green onions
1 tablespoon grated lemon zest
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook rice according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add celery and onions; cook until tender. Add rice, lemon zest, salt and pepper; toss lightly. Cook until heated through.

Nutrition Facts : Calories 155 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 454mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

HERBY RICE SALAD WITH PEAS AND PROSCIUTTO



Herby Rice Salad With Peas and Prosciutto image

This bright, lemony salad laced with fresh herbs is a passport to spring. Simmering the rice in plenty of salted water just until it's al dente and then cooling it well is key. Blanched fresh peas are terrific if you can find them, but frozen work just fine. The trick is marinating them in lemony olive oil, a technique borrowed from the Michigan chef Abra Berens, who uses it in her comprehensive book "Ruffage: A Practical Guide to Vegetables" (Chronicle Books, 2019). The prosciutto adds a nice salty hit, but you could sub in a dollop of creamy ricotta or leave both out for your vegan friends. Either way, the recipe delivers a bright salad that can stand in for a light meal.

Provided by Kim Severson

Categories     brunch, dinner, easy, lunch, grains and rice, salads and dressings, appetizer, main course, side dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 13

Flaky sea salt
2 cups long-grain white rice
3 cups shelled peas, briefly blanched (if fresh) or raw (if frozen)
1/2 cup extra-virgin olive oil
A few thick slices of red onion (these will be removed, so you want them big enough to locate for removal; they are like the booster rockets you leave behind on your way into rice-salad outer space)
2 lemons, zested and juiced, plus additional lemon wedges
1/4 teaspoon red-pepper flakes
1/2 cup slivered basil, plus more to taste
1/2 cup slivered mint, plus more to taste
1/4 cup chopped parsley, plus more to taste
2 or 3 tablespoons sliced chives (or 1 to 2 tablespoons of finely chopped red onion), plus more to taste
12 to 16 slices of prosciutto (optional)
Fresh ricotta (preferably a local or all-natural brand), for serving (optional)

Steps:

  • Prepare the rice: Bring a large pot of water to a rolling boil and salt it. Stir in the rice. When the water returns to a boil, reduce the heat to low, cover and cook the rice at a gentle simmer for about 15 minutes, or until tender but still a bit firm and not at all mushy. Drain the rice in a colander set in the sink, then transfer it to a large bowl. You can refrigerate it after this step or use it once it has cooled completely.
  • Meanwhile, in a large bowl, combine the peas, olive oil, sliced onion, lemon zest and juice, red-pepper flakes and ½ teaspoon salt. Allow to marinate, refrigerated, for 20 minutes or up to 3 days.
  • Remove the sliced onion from the pea mixture and discard. Add 5 cups of the cooled or refrigerated rice to the pea mixture, along with the basil, mint, parsley and chives; toss gently to combine. Taste for salt and lemon juice. This is important - get it the way you want it. If the ratio needs a bit more rice, add it from whatever is left. (You should have another cup or so.) You may also wish to add more herbs.
  • Serve in shallow bowls, draping a couple of slices of prosciutto alongside for each person. Alternatively, a spoonful of really good ricotta on top is also delicious. Or, serve with both prosciutto and ricotta - although vegetarians and vegans will enjoy this dish without the meat or dairy. Set out lemon wedges to squeeze to taste.

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Top Asked Questions

How to cook lemon rice with peas?
This lemon rice with peas makes the perfect side dish for any meal! Don't love peas? Make it your own by mixing in your favorite vegetables. Cook and stir rice and thyme in hot margarine in medium-sized saucepan 5 minutes or until rice is lightly golden.
How to cook rice with lemon juice and rice?
Directions. In a medium saucepan, bring water, broth, lemon juice and butter to a boil. Stir in rice, basil and lemon zest. Reduce heat; cover and simmer for 20 minutes. Let stand 5 minutes or until the water is absorbed. Before serving, sprinkle with lemon-pepper.
How to cook rice and peas in a crock pot?
Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until rice is tender and liquid is absorbed. Remove from heat. Stir in peas. Cover and let stand 5 minutes. Sprinkle with almonds. Optional: Top with garnish for added color.
How do you cook frozen chickpeas and rice?
Boil a kettle and pour the water over the peas in a small bowl. Leave them to defrost, then drain. In a large bowl, mix the rice with the peas, lentils, chickpeas, remaining olive oil, lemon juice and the spring onions. Season to taste.

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