Lemon pea rice pot
Step 1 of 5
Cut 100g onions into 5mm dice. Heat 15ml olive oil in a fitted-lid pot over medium-low heat and soften onion for 3 minutes. Rinse 160g rice, drain and stir it through the onion for 1 minute.
Kitchen timer
00:00
Check ingredient quantities
Peas finish steaming on lemon-scented rice in one covered saucepan.
Ingredients
- Rice (dry)160g
- Peas (frozen)200g
- Onions (raw)100g
- Lemon juice (raw)20ml
- Olive oil (raw)15ml
- Salt (dry)3g
- Black pepper (dry)1g
- Recipe water (raw)350ml
Method
- Cut 100g onions into 5mm dice. Heat 15ml olive oil in a fitted-lid pot over medium-low heat and soften onion for 3 minutes. Rinse 160g rice, drain and stir it through the onion for 1 minute.
- Add 350ml recipe water, 3g salt and 1g black pepper, checking the rice packet ratio before cooking. Bring to a boil, cover and reduce to low for 12–15 minutes until most liquid is absorbed and rice has only a small firm centre.
- Scatter 200g peas over the rice, cover and cook for 5–7 minutes until peas are tender and rice is cooked through. If rice is dry but hard, add a little boiling processing water at the edge and cook covered for another 3 minutes. Rest off the heat for 5 minutes.
- Fluff gently with a fork and stir through 20ml lemon juice. Divide into bowls while hot.
- The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits. For this planner, refrigerate cooked rice for at most 24 hours or freeze promptly on the preparation day after rapid cooling in shallow containers. This 24-hour rice limit is a conservative product choice, not a USDA-specific rice rule. Reheat the cooked portion evenly to 74°C with a thermometer.