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Vegan Herbed Rice with Raisins
Servings: 4 servings
Ingredients
  • 1 cup basmati jasmine or jasmati rice
  • 1/3 cup golden raisins
  • 1 lemon grated zest and juiced
  • 1/4 cup chopped basil
  • 1/4 cup chopped fresh chevril or tarragon
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • 1 medium carrot grated
  • 1 3.5- ounce package pea shoots
  • 3 tablespoons rice vinegar
  • 2 tablespoons coconut sugar or maple syrup
  • Sea salt and freshly ground black pepper to taste
  • 1/4 cup extra-virgin olive oil
Instructions
  1. Cook the rice as the label directs. Spread out on a baking sheet and let cool completely.
  2. Soak the raisins in the lemon juice in a cup, 10 minutes. Meanwhile, toss the rice with the chevril or tarragon, basil, parsley, cilantro, and carrot in a large bowl. Chop the pea shoots, reserving some whole for garnish, and add to the bowl.
  3. Drain the raisins, straining the lemon juice into a separate bowl. Add the vinegar, lemon zest, sugar, 1/4 teaspoon salt, and pepper to taste to the lemon juice.
  4. Whisk in the olive oil. Add to the rice mixture along with the raisins and toss. Season with salt and pepper to taste. Top with the reserved pea shoots.