Rice and Peas…

Rice and Peas, and no not the caribbean kind, but good old fashioned long grain rice and green peas make for a great autumn-winter rice salad as you can cheat and use tinned or frozen peas together with other ingredients easily sourced all year round.  I can’t manage to say “Rice and Peas” without affecing a Caribbean accent but you’ll be glad to know that is not key to making this salad!

When making lunch salads in this season it’s worthwhile moving away from summer ingredients of salad, tomatoes, cucumber etc (as most will be imported and flavourless) and create different dishes using ingredients that are either in season or in the case of this salad are easy to find as frozen or tinned varieties. I’m also adding in hotdogs (I’m not usually a fan as who knows what’s in them!!) as in this salad they combine well with the greenery and make it more substantial if you’re serving as a single dish.

As with all salads you can pretty much add in as much or as little as you like. I like to keep things simple by not overloading with too many ingredients so you can taste the individual flavours but the beauty of cooking is that there are no rules so peppers, spring onions, fennel etc are all great additions to this salad. You can also play with the rice and try using wholegrain or other varieties which all work well.

I’m pretty much living on these kind of dishes at the moment as I wrestle with these first months as a new mum as it is great for making a batch that can last for a few days and save the day when you’re too busy to get in the kitchen and prepare meals. Good job I like it!

Ingredients: (Serves 6) 250g long grain rice, 1 pack 3-4 hotdogs (wurstel), 140g peas (tinned/ frozen), 1 courgette, fresh mint, fresh chives, fresh parsley,1 small red onion, olive oil & red wine vinegar for the dressing, salt and pepper

Preparation: 20 minutes

1. Cook the rice following the instructions on pack. This should take c. 15-20 minutes leaving plenty of time to prepare the vegetables.

2. Chop the wurstel (hotdogs) in to chunks and put to one side ready to add into the rice water for the last 5 minutes of cooking.

3. Finely dice the red onion, courgette, mint, parsley and chives and put in a large salad bowl.

4. If using tinned peas, drain and rinse before adding into the salad bowl. If using frozen peas add to the rice water together with the wurstel and cook for 2-3 minutes.

5. Once the rice, wurstel and peas are cooked, drain and then rinse immediately in cold water to stop the cooking process. Make sure to drain thoroughly as you don’t want water in the final dish.

6. Mix with the other ingredients in the salad bowl and dress with olive oil, vinegar (c. 2-3 tbsp and 1 tbsp of red wine vinegar), salt and pepper. I often make a vinagarette (as above) with a touch of honey as the sweetness works nicely with the wurstel.

7. Serve immediately whilst still slightly warm or pop in the fridge for later.

And there you have rice and peas!

3 Responses to “Rice and Peas…”
  1. chefconnie says:

    Simply beautiful. Your picture elevates a simple and tasty dish!

  2. Karen says:

    I make rice salads but usually in the summer. Don’t know why I never thought of them for the fall but you are right…anytime of the year they are good.

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