- 2 cups short-grain brown rice
- 3/4 tsp sea salt, divided
- 1/2 cup carrots, peeled and diced
- 1/4 cup onion, diced
- 1 cup fresh peas, shelled
- Juice of 2 lemons (about 4 tbsp)
- 6 tbsp extra-virgin olive oil
- Freshly ground black pepper
- 2 tbsp fresh mint leaves, coarsely chopped
- Bring 4 cups of cold water to a simmer in a medium-sized saucepan.
- Add the rice and 1/4 teaspoon of salt.
- Simmer over low heat for 35 to 40 minutes, until most of the water has been absorbed.
- Remove from heat and allow the rice to absorb the rest of the water in the covered saucepan.
- While the rice is cooking, chop the carrots and onions and mix them forcefully to break up the onions a bit.
- Lightly stir in the peas.
- In a small bowl, whisk together the lemon juice, olive oil, 1/2 teaspoon of salt, and pepper to make the dressing.
- As soon as the rice is done, scoop it into a medium-sized bowl, pour in the dressing, and stir gently while the grains are warm and absorptive.
- Stir in the onions, carrots, peas, and mint.
- After the rice salad with peas has cooled, sprinkle salt and pepper to taste.
Looking for more information on cooking with mint, plus ways to use fresh spring peas in your kitchen? Try Peas and Mint: A Perfect Pair in Your Kitchen and Garden for simple spring pea recipes and mint recipes.
Barbara Damrosch is always seeking new ways of cooking with mint and fresh spring peas at Four Season Farm in Maine. She’s the co-author of The Four Season Farm Gardener’s Cookbook.
A rice salad is a tasty and colorful addition to a summer meal, plus it’s a fun alternative to the typical potato salad. It’s especially good if you have sweet, fresh, raw peas, but you can substitute chopped sugar snap peas.
This rice salad recipe with peas is one way to use up leftover cooked rice, but freshly cooked rice has a better texture. Brown rice rather than white makes it a healthier dish. Prepare ahead for a barbecue, potluck, or picnic.