More an accompaniment than a meal in its own right, this Rice, Egg and Garden Pea Salad is quite a filling combination.
Yet it does stand alone as a lunch or a light meal. Perhaps some bread or crackers to make it more of a meal
Serve with spring rolls and a spicy relish or sausage rolls with branston pickle. Cheese and Onion Rolls do, of course keep things vegetarian.
Or try with either a steak or poached fish fillet. Add a little sauce to match.
- 250g/½lb Basmati or Long Grain Rice
- 150g/5oz Green Peas
- Chopped Fresh Parsley
- 2 large Eggs
- Sea Salt
- Black Pepper
- Cook the rice until it is tender and fluffy. I tend to prefer the 3 – 1 method for cooking rice. That means three parts water to one part rice. Add salt, bring to the boil then cover and cook for 10-15 minutes until all the water is absorbed.
Put the cooked rice into a bowl then fluff with a fork. Cover and put in the fridge to cool.
- Fresh peas straight from the pod give the tastiest result but frozen peas also work well. Defrost frozen peas by putting them in a bowl of cold water for an hour, changing the water after 30 minutes. If using peas in the pod then shell and chill in the fridge.
- Chop the parsley finely then sprinkle a third onto the rice and a third onto the peas. Reserve the remainder for the next step.
- Beat the eggs with a little sea salt and black pepper. Add in the remaining parsley and mix in well Heat a little olive oil or butter in a large frying pan then add the egg mixture and fry to make a thin omelette. Allow to cool a little.
Roll tightly then cut. Start with lengthwise then widthwise. The result will be strips of omelette that are around 2.5cm/1in long. Put them in a bowl and chill in the fridge.
- It takes 1-2 hours to chill the ingredients so take a break while they do.
- Mix together the rice,omelette pieces and peas. Add a little salt and pepper to taste then gently mix together with a fork.
- Serve alone or as part of your chosen meal.
This is probably best as an accompaniment to another dish. Yet it is also a tasty salad if served alone. Parsley is only one choice for flavour. Just as an example, I always find that mint works well when peas are in a recipe.