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Minty Rice Salad with Peas

Minty Rice Salad with Peas

We love the combination of the sweet, popping peas with chewy, nutty brown rice in this salad. It makes a great side dish or, if you add cooked tofu or shredded cheese, a nice, easy main. Plus, it travels well so you can pack up leftovers in your lunchbox! Kids Advisory Board recipe tester Linnea fed this to her family, who raved about “the flavor combination of the mint and the peas."
Prep Time 15 minutes
Total Time 12 minutes
Servings 4 servings

kitchen gear

  • Strainer or colander
  • Cutting board
  • Sharp knife (adult needed)
  • Measuring cups
  • Measuring spoons
  • Large bowl
  • Large spoon


  • 3 cups cooked brown rice
  • 1 1/2 cup frozen peas (thawed in a strainer or colander under warm running water)
  • 1/2 cup dried fruit (like raisins, cherries, cranberries, or chopped apricots)
  • 2 scallions (roots trimmed off, green and white parts chopped)
  • 1 tbsp lemon juice or vinegar
  • 2 tbsp chopped fresh mint leaves (or 1 tsp dried)
  • 2 tbsp olive oil
  • 1/2 tsp salt


Get creative! Add any or all of the following:
  • 1 carrot, scrubbed and shredded
  • The grated zest of 1 lemon
  • 1/2 cup shredded, crumbled, or cubed cheese (any kind you like)
  • 1/2 cup fresh, canned, or thawed frozen corn kernels
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