Spring Rice with Peas and Greens

Serves 8

Spring Rice with Greens and Peas

By Camille Styles


  • 6 cups cooked rice (I prefer a fluffier rice with a stew.)
  • 3 - 4 cups chopped seasonal raw salad greens (mustard leaf, arugula, spinach, watercress, etc.)
  • 3 cups lightly blanched peas


  1. Fold the salad greens and peas into the rice. Season with salt and pepper, and eat!

Share this Post

Leave a Comment

Your email address will not be published. Required fields are marked *

Comments (1)