Adventures Recipes

Sunday, January 22, 2006

Rice Salad with Peas and Soy

Rice Salad with Peas and Soy
adapted from The Minimalist Cooks Dinner by Mark Bittman
1/2 cup frozen petite peas
1 cup Arborio rice
1/4 cup minced shallot
1/4 cup fresh lime juice, more if needed
2 tablespoons canola oil
2 tablespoons soy sauce
1/4 cup minced parsley leaves
freshly ground brown pepper

1. Bring a large pot of water to boil. Add salt and then add the rice and cook, stirring, until it is tender, about 15 minutes. Place the frozen peas in the bottom of a colander. Drain the rice in the colander and quickly rinse with cold water to stop the cooking.
2. Transfer to a bowl and stir in the shallot. Add the lime juice, oil, and soy sauce. Mix well. Stir in the parsley and pepper if needed. Serve immediately or refrigerate, well covered, for up to a day. Bring back to room temperature before serving.


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