Directions:
- Put the rice, stock and water in a pot, bring to a boil, cover, and reduce heat to a simmer. Cook 18 minutes. Put the peas in bowl to defrost while the rice cooks.
- Whisk together the lemon juice, garlic and extra-virgin olive oil; add to a blender with the basil, parsley and tarragon and puree.
- Fluff the rice with a fork and add to the bowl with the peas. Pour the dressing over the top and toss to combine; serve or chill.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 282.4 Kcal (1182 kJ) | ||
| Calories from fat | 188.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.93g | 32% | |
|---|---|---|---|
| Sodium | 101.83mg | 4% | |
| Potassium | 410.58mg | 9% | |
| Total Carbs | 21.47g | 7% | |
| Sugars | 1.83g | 7% | |
| Dietary Fiber | 7g | 28% | |
| Protein | 5.93g | 12% | |
| Vitamin C | 39.2mg | 65% | |
| Iron | 3mg | 17% | |
| Calcium | 75.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 121.24 Kcal (508 kJ) | ||
| Calories from fat | 80.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.99g | 32% | |
|---|---|---|---|
| Sodium | 43.72mg | 4% | |
| Potassium | 176.28mg | 9% | |
| Total Carbs | 9.22g | 7% | |
| Sugars | 0.79g | 7% | |
| Dietary Fiber | 3.01g | 28% | |
| Protein | 2.55g | 12% | |
| Vitamin C | 16.8mg | 65% | |
| Iron | 1.3mg | 17% | |
| Calcium | 32.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
