Pea Pulao with Lemon
A vibrant and aromatic rice dish with a perfect balance of warm spices and a refreshing lemony finish. Its delightful flavors make it a great make-ahead meal, ideal for enjoying as a satisfying appetizer or side dish.
My Notes:
Servings:
Ingredients
- 2 tablespoon(s) olive oil
- 1 yellow onion diced
- 2 teaspoon(s) agave or maple syrup
- 1 teaspoon(s) turmeric
- 1 teaspoon(s) cumin
- 1/2 teaspoon(s) salt
- 1 cup(s) frozen green peas
- 1/4 cup(s) roasted salted peanuts (for nut-free sub roasted sunflower seeds or pumpkin seeds)
- 1/3 cup(s) raisins
- 1 1/2 cup(s) vegetable broth
- 3/4 cup(s) uncooked rice
To make the dressing:
- 1 clove(s) garlic minced or pressed
- 1 teaspoon(s) lemon zest
- 3 tablespoon(s) lemon juice
- 2 tablespoon(s) apple cider vinegar
- salt & pepper to taste
Instructions
- Place the olive oil into a pot over a medium heat and sautรฉ the onion for 5 minutes. Add the agave or maple syrup, turmeric, cumin and salt, and mix well.
- Now add the peanuts, green peas and raisins and cook for a further 1-2 minutes. Add the vegetable broth and the rice, stir to combine, cover with a lid and simmer gently for 15 minutes until the rice has cooked.
- Meanwhile to make the dressing, add the garlic, lemon zest, lemon juice and vinegar to a small bowl and mix to combine. Season to taste with salt and pepper.
- Pour the dressing over the rice mixture, stir to combine and serve hot or allow to cool then store in an air-tight container in the fridge for up to 3 - 4 days. You can also enjoy it cold.
Notes
For oil-free: simply omit the oil and instead do a water or broth sautรฉ.
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 346kcal | Carbohydrates: 53g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 693mg | Potassium: 382mg | Fiber: 5g | Sugar: 8g | Vitamin A: 473IU | Vitamin C: 23mg | Calcium: 47mg | Iron: 2mg
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