Jasmine Rice with Green Onions, Peas, and Lemon
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh parsley
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon grated lemon peel
- 1 3/4 cups water
- Carbohydrate 35 g(12%)
- Fat 5 g(7%)
- Fiber 1 g(4%)
- Protein 4 g(7%)
- Saturated Fat 1 g(4%)
- Sodium 212 mg(9%)
- Calories 201
Preparation 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.
Preparation 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.
