Prep 5 mins
Cook 5 mins
This side dish is a light, refreshing, and a wonderful accompiniment to broiled fish or meat. It is also a great use of leftovers. You can vary the nuts from walnuts, to pecans, pine nuts or even sunflower seeds.
- 2 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 6 green onions, thinly sliced
- 3 cups rice, cooked
- 1 cup peas, cooked (frozen or shelled fresh)
- 2 lemons, juice and zest of
- 2 tablespoons fresh parsley, chopped
- salt, to taste
- black pepper, to taste
- 2 tablespoons walnuts, toasted and chopped fine (optional)
- Heat butter and 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, about 4 minutes.
- Add peas, lemon juice, zest, parsley, and salt and pepper. Sauté 2 minutes to blend flavors.
- Garnish with remaining green onions and optional chopped walnuts and serve immediately.
This is a very good rice dish. We all really enjoyed it. I used my Wok to saute in. I cut the lemon in half as my husband isn't crazy about lemon. He thought it was very good and it had enough lemon for me as well. I subbed sliced almonds for the walnuts and they were perfect. I will be making this one again. Thanks for sharing your recipe.
Absolutely delicious! The tart lemon against the sweet peas was superb, and the walnuts were indeed a good touch. Next time I'll see what almonds or pine nuts do.
This is really good. Used a pinch of dried parsley and omitted the optional walnuts as I didn't have it. The lemony taste blended well with the rest of ingredients and I considered it an extra Vit C since I'm down with the flu. Thanks, 2Bleu!