Rice Salad with Peas and Soy
- Salt
- ½ cup fresh or frozen peas
- 1 cup Arborio rice ¼ cup minced shallot
- ¼ cup fresh lime juice, plus more as needed
- 2 tablespoons peanut, grape-seed, corn, or other light oil
- 2 tablespoons good soy sauce
- ¼ cup minced fresh cilantro leaves
- Freshly ground black pepper
Instructions:
You can use any short- or medium-grained rice you like for this dish, which is most easily made with left-over rice.
- Bring a small pot of water to a boil. Bring a large pot of water to a boil. When the small pot comes to a boil, salt it. Add the peas and cook for about 2 minutes, or until the peas lose their raw flavor. Drain and rinse in cold water to stop the cooking. Drain and set aside.
- When the large pot of water comes to a boil, salt it. Add the rice and cook, stirring, until it is completely tender, about 15 minutes. Drain the rice and rinse it quickly under cold water to stop the cooking, but don’t chill it entirely.
- Stir the shallot into the rice and mix well. Add the lime juice, oil, and soy, and mix well again. Add the cilantro, peas, and pepper, and mix. Taste and add more lime juice, soy, or pepper as needed. Serve immediately or refrigerate, well covered, for up to a day; bring back to room temperature before serving.