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Spiced Brown Rice with Peas


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Spiced Brown Rice with Peas


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3 Ratings3 Ratings3 Ratings3 Ratings3 Ratings (3 Ratings)
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Spiced Brown Rice with Peas


  • Prep Time : 5 minutes min
  • Cook Time : 1 hr 15 mins min
  • Ready Time : 6 min




  • 4 tablespoons olive oil
  • 2 cups frozen peas, defrosted
  • 4 cups cooked brown rice
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • Juice of 1 lemon
  • Pinch garlic powder
  • 2 tablespoons chopped chives (optional)



  1. Heat oil in a large sauté pan over medium high heat. Add peas and cook for 2 to 4 minutes or until warm. Add rice, salt, coriander, paprika, lemon juice and garlic powder and cook for 8 to 10 minutes or until heated all the way through, stirring frequently. Garnish with chives.


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




8 Responses to Spiced Brown Rice with Peas

  1. avatar says: edahgal

    Please note that you cannot have the numeral one without a two–nothing can be divided into only one part. It is correct to give the directions without any number. Thanks!

    • LOL in theory you are absolutely right but the recipe template requires us to have a 1. even if there is no 2. (eye roll!)

  2. I love the fragrance and delicate flavor of dried coriander. I often use it for chicken and vegetables, but brown rice sounds like a winning combo too. I love most grain dishes and this one sounds simple and easy to make, also colorful.

    • agree I leave dried coriander. And the green here really pops against the brown rice which can be so drab.

  3. This is delicious! It is t-minus 45 minutes to Shabbat and I am keeping my rice heated on the belch. Yummy……! I had to try it, no point in blindly serving my table guests untested fare, right? Cook’s privilege {;o^

  4. blech..

    • LOL!!!!!! Tracy I read your 2nd comment first and thought OY she thinks this recipe is “blech”!!!! Then I scrolled up. SO happy you are happy and like the recipe and I agree I always!!!!!!!!!! taste test it’s an absolute job requirement. And I love your pict!!!!!!!!! DO you think there enough exclamation points in this comment??????!!!!!!

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