Snap pea season is here! This would also work with regular shelled peas, or even chopped snow peas. For herbs, I used cilantro and mint because I have them in abundance right now, but parsley and/or basil would work nicely as well. You could also use chives in place of the onion.
3-4 cups cold cooked brown rice, bulgar, or quinoa (or combination)
3-4 Tbsp olive oil (or to taste)
1-2 Tbsp lemon juice
1 1/2 cups snap peas, whole or in 1/2-inch chunks
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint
1/2 cup minced red onion (spring onion works well)
1 Tbsp minced green garlic (optional)
1/2 cup crumbled feta (optional)
Salt and pepper to taste
Combine all ingredients in a bowl and mix well. If not serving immediately, refrigerate.
Serves 4-6.
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