Lemony rice & peas

brown rice carbs chickpea chickpeas coriander frozen pea frozen peas lentil lentils make ahead pulses rice salad spring onion spring onions

N/A

Source

Ingredients

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

Method

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.