Rice bowls · FIRST EDITION

Lemon, pea & white bean rice

Fluffy rice with sweet peas, creamy beans and lemon. A quiet dinner with a fresh finish.

30 minutes · Serves 2

Serving inspiration · stock photograph

Give familiar rice a covered rest after cooking: the grains firm up and separate more easily.

Here’s how.

1
Rinse the rice
Rinse rice until the water runs mostly clear. Put in a lidded saucepan with measured water and salt, using the packet ratio if different.
2
Cook gently
Bring to a boil, cover and turn heat to low. Cook for 10–12 minutes or according to the packet. Avoid lifting the lid.
3
Rest and warm the greens
Take rice off the heat and leave covered for 5 minutes. Meanwhile simmer peas and drained beans in a little water for 4 minutes, then drain.
4
Fluff and finish
Fluff rice with a fork. Fold in peas, beans, oil, parsley, lemon zest and juice to taste.

A tight-fitting lid matters. For larger portions, follow your rice packet’s guidance for water and pan size.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.