Rice with Peas and Mint

[Fidissimus]

This is a lovely unexpected side dish to take to pot lucks and picnics. The mint gives it a light fresh taste perfect for summer get-togethers. I rarely come home with any left.

INGREDIENTS:

1 cup cooked rice
2 Tbl unsalted butter
1 shallot, minced (about 2 Tbl worth)
Zest of one lemon
1 lb fresh peas, shelled, or 2 cups frozen peas
Coarse salt and freshly ground pepper
2 Tbl freshly chopped mint

DIRECTIONS:

Cook rice according to package directions. Melt butter in a medium sauce pan over medium heat. Add shallot and lemon zest, and saute until translucent.

Add peas and cook until bright green and tender, adding a little water if shallots brown before peas are done.

Add cooked rice, season with salt and pepper. Toss to combine. Remove from heat and stir in mint.

Can be eaten warm or chilled.
_________________
Cheers!
Jenn

GF BD: Feb. 2001
Free of wheat, barley, rye, oats, dairy, eggs, almonds, pineapple and brewers yeast.
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