This recipe was designed by my son, Daniel and inspired by a comment left by Marybeth over at Making Cents of It All.She mentioned that she loves sugar snap peas sauteed with garlic and olive oil.
That got our creative juices flowing. Daniel and I made some alterations and threw it all over brown rice, creating a recipe that can be used as a side or main dish.
Lemony Sugar Snap Peas
- 1 pound sugar snap peas
- 1 cup finely diced yellow or white onion
- 2 cloves minced garlic
- zest of 1 lemon
- 3-4 cups of cooked brown rice
- 1 tsp. onion powder
- 1/2 tsp. garlic powder
- 1 tsp. your favorite salt-free seasoning
- juice of 1 lemon
Cook rice according to directions. Add onion powder, garlic powder, and salt-free seasoning to the rice while it is still hot, to infuse the rice with the seasoning flavors. Set aside and keep warm. Saute onion and garlic in a pan with just enough water to keep them from burning.
When the onion and garlic are softened and translucent, add 1/4 – 1/2 cup water, pea pods and lemon zest. You want enough water to cook the pea pods, but when they are done you should only have a little liquid left in the pan. Lower heat and cook just until the pea pods turn bright green (about 5 minutes). Remove from heat and immediately add to the warm rice. Top with the juice of 1 lemon. Serve!
Hint: This recipe is great added to a bed of greens and drizzled with a good balsamic vinegar for a main dish salad!
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