Mint Pea Rice
A bright, herb-flecked basmati rice dish perfect for using leftovers
Why This Recipe Works
The combination of mint and peas brings a spring-like brightness to the table any time of year. This dish is particularly efficient when using leftover rice, coming together in less than fifteen minutes.
Instructions
Combine the mint leaves, baby spinach, and water in a blender and process until completely smooth.
Warm the oil in a wide pan over medium heat until it shimmers. Add the cumin seeds, fennel seeds, and asafetida, toasting for about 1 minute until the seeds are browned and fragrant.
Lower the heat slightly and stir in the peas until they are hot. Add the ground coriander, turmeric, and salt, followed immediately by the blended mint and spinach mixture. Simmer for about 2 minutes until the liquid has slightly reduced.
Add the rice and stir gently until the grains are evenly coated in green and heated through. Stir in the lime juice and adjust the seasoning with more salt if needed. Serve hot, garnished with a sprinkle of freshly chopped mint.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
