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Basmati Rice Salad with Peas, Mint, and Lemon
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Refreshing mint and lemon basmati rice salad with peas, mint, lemon, and sweet raisins.
Ingredients:
  • For the rice:
  • 2 cups uncooked basmati rice (to yield 5 to 6 cups cooked rice)
  • 3 cups water (or more, depending on the rice's package instructions)
  • 1/2 teaspoon kosher salt
  • 2 (2-inch) strips of fresh lemon zest (use a vegetable peeler to take just the zest, not the whole peel, off of a fresh lemon)
  • For the mix-ins:
  • 2 cups shelled English peas (from about 1 1/2 to 2 pounds of shell-on peas), or 2 cups of frozen peas
  • 1/4 cup golden raisins or currants, plumped in enough water to cover the raisins for 5 to 10 minutes, then drained
  • 1/2 cup minced green onions, including the greens (about 2 green onions)
  • 1 teaspoon finely minced fresh mint leaves (spearmint)
  • 1 1/2 teaspoons finely grated lemon zest
  • 2 tablespoons lemon juice
  • 1/4 cup extra virgin olive oil
Instructions:
  • Prepare the rice: Combine 2 cups of basmati rice, 3 cups of water, 1 teaspoon of salt, and 2 strips of lemon zest in a medium thick-bottomed pot. Bring to a boil, then reduce heat to a low simmer, cover, and cook for 15 minutes. Remove from heat and let it steam for an additional 10 minutes while covered.
  • For fresh peas, quickly blanch in salted boiling water for 3-4 minutes based on size. Then shock in ice water, strain. For frozen peas, defrost by rinsing under lukewarm water.
  • After cooking the rice, spread it out on a baking sheet to cool rapidly. Allow it to cool for 10 minutes, or until it reaches room temperature, then transfer to a serving bowl.
  • Mix the peas, raisins, green onions, mint, lemon zest, lemon juice, olive oil, and salt with the rice. Toss together and serve.

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