Green Pea and Herb Rice Salad

I love to eavesdrop. I am that woman who sits pretending to read while secretly listening. Someday I’ll be caught with my book upside down. I imagine the experience will be like a teenage boy found in his girlfriend’s bedroom – embarrassingly blush worthy and not the least bit of a deterrent.

So there I was eavesdropping in line at Caffe Ladro when a woman ordered a coffee and a slice of pie. She was an average height, average build, drab clothed kind of woman. I wouldn’t have taken a second glance except there was a streak of white across her cheek. It seemed to spread into a fine dusting of her hair and shoes.

As I was looking intently at her hands, large monstrous things, chapped at the knuckles, I heard her say, “I’m a baker.”

You might think, “Girl, get home and bake your own damn pie.” I did, at first. And then I realized three things:

1 – Caffe Ladro must have some damn good pie. I’ll need to devour some.
2 – The cobbler should have bought his son shoes.
3 – I am going to need to eat extra veggies to make up for this butter-sugar-fruit indulgence.

Getting your veg on doesn’t have to feel like a chore if you make a dish packed with flavor. With the hot summer Seattle’s having (finally), this Green Pea and Herb Rice Salad is a good “make now eat later” dish. Refrigerate a batch of this baby and you’ll have a great eavesdropping lunch or good dinner side ready to go.

Green Pea and Herb Rice Salad
Serves 6

2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
Salt and pepper, to taste
1 cup brown rice
1 garlic clove, minced
2 cups chicken broth
1 cup fresh herbs (cilantro, basil or parsley are all great options.
1 pound frozen peas, defrosted

Heat oil in a medium pot over medium heat. Add onion to pot, season with salt and pepper. Sauté until translucent. Add rice and brown 1 – 2 minutes. Add garlic and sauté until fragrant.

Add broth and bring to a boil. Cover and reduce to a simmer. Continue cooking as directed on package until liquid has fully absorbed.

Remove from heat and allow to stand for at least 10 minutes. Stir in herbs and peas. Serve cold or at room temperature.

Recipe in print-friendly format

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About Mikaela Cowles

I’m a food-gobbling, book-reading, aspiring photog. Born and raised in Seattle, I love dancing in the rain, bouquets of fresh basil and green grass between my toes. I like how kneading butter into flour makes my fingers soft. I’m passionate about all things sweet potato. I prefer my coffee black, my scotch on the rocks and my steak bloody. I hunt, when I have time; play basketball; and hike. I’ve been known to laugh so hard I hyperventilate. And, I’m the owner of Making Language Count, a boutique freelance writing business.

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