• 1 1/2 cups long grain white rice
• 2 cups vegetable stock 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 (EVOO)
• Salt and pepper
• 1 cup basil
• 1 cup flat leaf parsley
• 1 small bunch tarragon, leaves stripped

Put the rice, stock and water in a pot; bring to a boil, cover and reduce the heat to a simmer. Cook for 18 minutes. Put the peas in a bowl to defrost while the rice cooks.

Whisk together the lemon juice, garlic and EVOO; add to a blender with the basil, parsley and tarragon and puree.

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.

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