Lemon pea rice pot

Ingredients

• Rice (dry)160g
• Peas (frozen)200g
• Onions (raw)100g
• Lemon juice (raw)20ml
• Olive oil (raw)15ml
• Salt (dry)3g
• Black pepper (dry)1g
• Recipe water (raw)350ml

Method

1. Dice 100g onions. Heat 15ml olive oil in a pot; soften onion for three minutes. Rinse and stir in 160g rice.
2. Add 350ml recipe water, 3g salt and 1g black pepper; confirm the rice packet ratio. Cover and simmer twelve to eighteen minutes until rice is nearly tender.
3. Stir in 200g peas, cover another five minutes until peas and rice are cooked through. Rest five minutes and stir in 20ml lemon juice.
4. Divide into the selected number of servings and eat promptly. Store any unexpected leftovers in shallow containers within two hours (one hour above 32°C); refrigerate at 4°C or below. Reheat leftovers evenly to 74°C using a food thermometer.