Recipe from Emily Nunn
Adapted by Kim Severson
- Total Time
- 30 minutes, plus cooling
- Rating
- 4(235)
- Notes
- Read community notes
This bright, lemony salad laced with fresh herbs is a passport to spring. Simmering the rice in plenty of salted water just until it’s al dente and then cooling it well is key. Blanched fresh peas are terrific if you can find them, but frozen work just fine. The trick is marinating them in lemony olive oil, a technique borrowed from the Michigan chef Abra Berens, who uses it in her comprehensive book “Ruffa*ge: A Practical Guide to Vegetables” (Chronicle Books, 2019). The prosciutto adds a nice salty hit, but you could sub in a dollop of creamy ricotta or leave both out for your vegan friends. Either way, the recipe delivers a bright salad that can stand in for a light meal. —Kim Severson
Featured in: How Emily Nunn Turned Salad Into a Soapbox
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Ingredients
Yield:6 to 8 servings
- Flaky sea salt
- 2cups long-grain white rice
- 3cups shelled peas, briefly blanched (if fresh) or raw (if frozen)
- ½cup extra-virgin olive oil
- A few thick slices of red onion (these will be removed, so you want them big enough to locate for removal; they are like the booster rockets you leave behind on your way into rice-salad outer space)
- 2lemons, zested and juiced, plus additional lemon wedges
- ¼teaspoon red-pepper flakes
- ½cup slivered basil, plus more to taste
- ½cup slivered mint, plus more to taste
- ¼cup chopped parsley, plus more to taste
- 2 or 3tablespoons sliced chives (or 1 to 2 tablespoons of finely chopped red onion), plus more to taste
- 12 to 16slices of prosciutto (optional)
- Fresh ricotta (preferably a local or all-natural brand), for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
422 calories; 18 grams fat; 4 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 50 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 15 grams protein; 733 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Preparation
Step
1
Prepare the rice: Bring a large pot of water to a rolling boil and salt it. Stir in the rice. When the water returns to a boil, reduce the heat to low, cover and cook the rice at a gentle simmer for about 15 minutes, or until tender but still a bit firm and not at all mushy. Drain the rice in a colander set in the sink, then transfer it to a large bowl. You can refrigerate it after this step or use it once it has cooled completely.
Step
2
Meanwhile, in a large bowl, combine the peas, olive oil, sliced onion, lemon zest and juice, red-pepper flakes and ½ teaspoon salt. Allow to marinate, refrigerated, for 20 minutes or up to 3 days.
Step
3
Remove the sliced onion from the pea mixture and discard. Add 5 cups of the cooled or refrigerated rice to the pea mixture, along with the basil, mint, parsley and chives; toss gently to combine. Taste for salt and lemon juice. This is important — get it the way you want it. If the ratio needs a bit more rice, add it from whatever is left. (You should have another cup or so.) You may also wish to add more herbs.
Step
4
Serve in shallow bowls, draping a couple of slices of prosciutto alongside for each person. Alternatively, a spoonful of really good ricotta on top is also delicious. Or, serve with both prosciutto and ricotta — although vegetarians and vegans will enjoy this dish without the meat or dairy. Set out lemon wedges to squeeze to taste.
Ratings
4
out of 5
235
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Cooking Notes
GeeGee
So, so good — it’s just like I hoped it would be. Skipped the salted water, just steamed plain rice — made sure the dressing was salty. Added toasted, sliced almonds for crunch. Doubled lemon. I can see this bring v good with bacon.
Christine
This dish is absolutely delicious, even without marinating the peas. Lacking prosciutto, I ate it with a wedge of feta.
Kathryn
Delicious as written (although I didn't wait more than 10 minutes for the rice to cool) - just needs more salt - I put a tablespoon in the rice water (along with the onion ends and seasoning) and maybe 1.5 tsp when the whole thing is put together. I also didn't have a red onion and the white onion I used, pickled while marinating with the frozen peas and was a nice addition chopped up in the salad. We used fresh ricotta and didn't miss the meat. Will also be great as a side in the summer.
Kate
I used basmati since that's what I had on hand, and dumped it on top of the frozen peas which were marinating with the other ingredients, so the peas warmed and the rice cooled. Also used cubed prosciutto AND ricotta and liberal fresh herbs = very flavorful. It was delicious!
Jerri
I made Jasmine rice in the rice cooker and it was perfect, but I did need to add more salt to the mixed salad. I used all of the rice and there was plenty of dressing. I added grated carrot because I wanted some color. I did not have prosciutto or fresh ricotta and it was still delicious.
Joan K
This is a wonderful dish! Thanks much!
Tom
If you follow the recipe your bright and beautiful peas will turn an unappetizing green. I suggest you keep the peas out of the vinaigrette until right before serving.
Michele
This was great. I used two small bags of frozen peas. I crumbled some good feta on top, and I crisped up the prosciutto in the oven and served that on the side. Topped the whole thing with a drizzle of olive oil.
Jerri
I made Jasmine rice in the rice cooker and it was perfect, but I did need to add more salt to the mixed salad. I used all of the rice and there was plenty of dressing. I added grated carrot because I wanted some color. I did not have prosciutto or fresh ricotta and it was still delicious.
Emily B
This was delicious! Definitely needed more salt than the recipe called for. I used Banza chickpea rice and it worked well. I served with a dollop of whipped goat cheese on top (less lactose) and it was perfect.
Erica
I made this with farro…cause fiber. Great texture! I accidentally messed up the ratio with more peas/less farro. It was so good. Love all the herbs! Served it with the recipe maker’s orange/radish salad. Great fresh spring dinner!
Susan
Has anyone tried this using quinoa?
Kate
I used basmati since that's what I had on hand, and dumped it on top of the frozen peas which were marinating with the other ingredients, so the peas warmed and the rice cooled. Also used cubed prosciutto AND ricotta and liberal fresh herbs = very flavorful. It was delicious!
Kathryn
Delicious as written (although I didn't wait more than 10 minutes for the rice to cool) - just needs more salt - I put a tablespoon in the rice water (along with the onion ends and seasoning) and maybe 1.5 tsp when the whole thing is put together. I also didn't have a red onion and the white onion I used, pickled while marinating with the frozen peas and was a nice addition chopped up in the salad. We used fresh ricotta and didn't miss the meat. Will also be great as a side in the summer.
Smarbha
Halve the rice and the oil and double the peas, chop the red onion slices, quite delicious! Oh and yes more lemon. Mushy rice makes it like a salad risotto.
sz
Probably one of the most bland things I’ve ever eaten.
Cindy
I didn't have the onion but used chives liberally. Everyone loved it.
Rachel
I was surprised by how much I liked this. Frozen peas marinated in lemon and olive oil felt like it could be a disaster, but it was delicious. The prosciutto helped a lot to lift the flavour too, I thought. We had it as a light main.
GeeGee
So, so good — it’s just like I hoped it would be. Skipped the salted water, just steamed plain rice — made sure the dressing was salty. Added toasted, sliced almonds for crunch. Doubled lemon. I can see this bring v good with bacon.
Elizabeth
Love this - and it’s even better the second day. I will say, it’s better to follow the instructions on the rice package rather than these - I had to throw out my first batch of mushy rice. (I might try frozen rice next time - much easier.) The dish is even better the next day. I served it with ricotta and a couple of slices of feta; meat eaters had whatever cured meat was in my fridge and raved about it. I did add red onion and chives to it, because I had both, but otherwise followed the recipe.
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