Ingredients

• 1 1/2 cups long grain white rice
• 2 cups vegetable or chicken stock
• 2/3 cup water
• 1 cup frozen green peas
• Juice of 1 lemon
• 1 large clove garlic, grated or pasted
• 1/3 cup extra-virgin olive oil
• Salt and pepper
• 1 cup basil
• 1 cup flat leaf parsley
• 1 small bunch tarragon, leaves stripped

Instructions

1. Put the rice, stock and water in a pot, bring to a boil, cover, and reduce heat to a simmer. Cook 18 minutes. Put the peas in bowl to defrost while the rice cooks.
2. Whisk together the lemon juice, garlic and extra-virgin olive oil; add to a blender with the basil, parsley and tarragon and puree.
3. Fluff the rice with a fork and add to the bowl with the peas. Pour the dressing over the top and toss to combine; serve or chill.