The basil brown rice with lemon and peas dish is an easy side full of spring flavor and great for weeknight meals.
Say hello to spring in your mouth.
This year it seems to have gotten that whole lion and lamb saying mixed up, having graced us with sunny skies, warm temps and green buds in the beginning of last month and now deciding to go backwards. Those green buds have turned brown from frost and I’m back to wearing fleeces on our daily walks.
When we lived in Florida and I wanted to move back to NY, the first thing I would say when people asked me why would be, “I miss the change of seasons.”
I wish someone would’ve slapped then me and reminded me that the “change of seasons” is bullshit. It’s cold then hot, it gets your hopes up, then it crushes them. It’s pretty much like an abusive relationship where every time (or year) you think it might just get a little better, but it never does. Every year I think maybe the leaves might actually be out for my birthday and every year I get daffodils and flowering fruit trees at best. People say you just need to get out of relationships like that.
I agree.
Until then, I’ll be shoving this lemony, basil rice and pea side dish down my throat to at least summon spring in my food.
Mother Nature can kiss it because I’ve got her beat. At least in the kitchen.
More side dishes like this to try
Cheesy quinoa
Spicy collard greens and rice
Tofu fried rice
Basil Brown Rice with Lemon and Peas
Ingredients
- 3 cups cooked brown rice
- 1 cup frozen peas
- 1/4 cup basil, chopped
- 1 teaspoon coriander
- 1/2 teaspoon cumin
- 1/2 lemon zested
- 1/4 cup extra virgin olive oil
- 1 clove garlic, minced
- juice of 1 lemon
- salt & pepper, to taste
Instructions
- Combine rice, peas, basil, spices and zest in a large bowl.
- Combine olive oil, lemon juice and salt & pepper in a small bowl and whisk together.
- Pour dressing over rice and peas and mix together.
- Flavors will deepen the longer this sits so it’s a great make ahead side dish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
At least with food you can trick yourself into thinking it is a different season:)
My kind of meal, Gina! I love basil, it’s so fresh and spring-y! Yum!
this dish sounds perfect for spring! love it!
Perfect for my new rice cooker and herbs that have started growing!
This looks so good! GET IN MY MOUTH!
I love all the spices and flavors in this recipe. Looks delicious and filling
You have to share cooking the brown rice successes/timing/etc because I’ve made it a handful of times so far and it almost always doesn’t work out right. I think the packaging lies.
brown rice and peas together are one of my faves.
It’s so beautiful and sunny out right now, I feel like it should be warm, but no, it’s freaking COLD! Mother Nature is the worst.
I know! I just let Ginger out and was blasted with arctic air…not cool.
This looks so spring like and I love the peas for the added texture in the rice.