Sunday, January 3, 2016

the side dish: rice and peas....

...that was served with the fish was so good, I could have happily made a meal out of it. A customer who declined to taste the fish, but was persuaded to try to side dish was very complimentary. She said that in a cooking class she was told that combining rice and peas or beans made a complex protein, which is what our bodies need when we are avoiding meat. I've been doing that for quite a while, rarely eating animals, but cooking rice and adding some type legume. A can of black or red beans, or opening up a can of garbanzos to eat straight from the can. Yeah, I know = really uncivilized. I do rinse them first in the colander, then just start eating. Sorry.

Citrus Mint Rice

1 3/4 cups frozen green peas, thawed
2 (8.8 oz.) pouches precooked white rice
2 lemons, juice and zest
1 Tbs. fresh mint, finely chopped
1 Tbs. extravirgin olive oil
1/2 cup sliced green onions
1/2 tsp. kosher salt
1/3 cup golden raisins

Microwave rice following package instructions (or make your own).(Best to thaw the peas in a colander under running water, or just let them sit out a bit, don't microwave, or they will be the color of army BDUs instead of the bright fresh green of early spring.) Zest and juice lemon (3 Tbs. juice.) Chop mint. Stir peas into hot rice, let stand one minute to warm peas. Combine remaining ingredients and stir into rice.

No reason you could not use brown rice, or some you already have on hand rather than purchasing the RTU shelf-stable packets of Uncle Ben. When you get ready to chop the mint, put it in a small bowl, or measuring cup and dice up with your kitchen shears - much faster and easier than using a knife on the cutting board for chopping herbs.

It's good, and pretty, and that little bit of lemon zest and juice make it really 'sparkle' on your tastebuds.

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