Rice with peas and dill
Editorial illustration; not a photograph of recipe testing.
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Serves 2 · Approximately 30 minutes. Editorial recipe suggestion; not kitchen-tested or nutritionally analysed. Any accompanying image illustrates the recipe category and may differ from the finished dish.
Ingredients
- 140 g dried rice
- 1 tablespoon olive oil
- 1 small onion, chopped
- 150 g frozen peas
- 1 tablespoon chopped dill
- 100 ml water
- Black pepper
Method
- Cook the rice according to packet instructions.
- Warm the oil in a separate pan and soften the onion for 5 minutes. Add the other ingredients and 100 ml water, keeping any fresh herbs and lemon juice aside.
- Cover and simmer for 8–12 minutes until vegetables are tender and beans or lentils are hot. Follow packet cooking instructions for frozen peas.
- Fold in freshly cooked rice, any fresh herbs and lemon juice. Season and serve immediately.
Kitchen notes
Check packaged ingredients against your dietary requirements. Use the cooking instructions on ingredient packaging where specified. Adjust seasoning and consistency to your preference. Timings are approximate; check that vegetables are tender before serving.