Minty, lemony rice salad made with basmati rice, peas, mint, lemon, and raisins.
Nothing saysspringlike peas and mint.
(Thanks Kathi!)
Elise Bauer
Don’t like raisins?
Use currants, chopped dried apricots, or leave them out entirely.
Sprinkle with some toasted cashews to the salad for added crunch.
Remove from heat, keep covered, and let steam for 10 minutes.
Once the rice is cooked, spread the rice out on a large baking sheet pan to cool quickly.
Let cool for 10 minutes, or until room temperature.
Place in a large serving bowl.
Toss to combine and serve.
