Basmati Rice Salad with Peas, Mint, and Lemon

Nothing says spring like peas and mint. My friend Kathi came over the other day and shared with me one of her favorite picnic salad recipes showcasing fresh English peas and mint. (Thanks Kathi!)

Toss the shelled, blanched peas with some aromatic basmati rice, minced fresh mint leaves, a little lemon zest and juice, and a handful of raisins or currants and you have a delightful rice salad, which can double as a side for curry.

Don’t like raisins? Use currants, chopped dried apricots, or leave them out entirely.

Basmati Rice Salad with Peas, Mint, and Lemon Recipe

Save time by prepping ingredients while the rice is cooking.

Sprinkle with some toasted cashews to the salad for added crunch.

Ingredients

• 2 cups uncooked basmati rice (which will yield 5 to 6 cups cooked rice)
• 3 cups water (or more, depending on the package instructions)
• 1/2 teaspoon 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)

 

• 2 cups shelled English peas (from about 1 1/2 to 2 pounds of shell-on peas), or 2 cups of frozen peas
• Salted water for blanching (1 quart water, 1 1/2 teaspoons salt)
• 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 1/2 teaspoons finely grated lemon zest
• 1 teaspoon finely minced fresh mint leaves (spearmint)
• 2 Tbsp lemon juice
• 1/4 cup olive oil
• 1/2 teaspoon salt

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