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rice with mint and peas

Add the blanched peas, green onions, lemon juice and zest, mint, and oil; season with salt and pepper. Bring to a boil over high; reduce to a simmer, cover, and cook 15 minutes. Fluff the rice with a fork and transfer to a serving bowl. https://www.jamieoliver.com/recipes/vegetables-recipes/minted-peas-under-oil Cook and stir rice and thyme in hot margarine in medium-sized saucepan 5 minutes or until rice is lightly golden. Transfer rice and chopped onion to a bowl, and toss with mint, lemon zest, parsley, salt, lemon juice, and remaining 2 teaspoons olive oil. Season with salt and pepper and add bay leaf and hot water. Add rice and cook, stirring, until fragrant and toasted, 2 minutes. Cover and cook until peas are warm and water is absorbed, 5 minutes. Wash, dry and chop mint. Bring to a boil. Add shallot and cook until softened, 3 minutes. Carefully stir in both, water, ReaLemon®, and pepper. Reduce heat, and simmer, covered, cooking for a total of 17 minutes, until rice is tender and water has been absorbed. One to two minutes before rice is cooked, stir in peas and continue cooking. Serve at room temperature. Heat 1 teaspoon olive oil in a small saute pan over medium heat. Add peas and almonds. Reduce heat; cover and simmer 15 to 18 minutes or until rice is tender and liquid is absorbed. Combine rice and 1 1/2 cups water in heavy-bottom saucepan, and bring to boil. This allows the rice to steam, with the bottom layer as fluffy as the top. Let the rice sit off the heat, undisturbed with the lid on, for at least 5 minutes. Add chopped onion, and cook until translucent, 2 to 3 minutes. Water, ReaLemon®, and cook until softened, 3 minutes peas and continue cooking in a saute..., lemon juice and zest, mint, and cook until peas are warm and water is absorbed 5... Serving bowl with the lid on, for at least 5 minutes and water is absorbed, 5.! 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