Rice Salad with Peas and Soy

• Salt and freshly ground black pepper
• 1/2 cup fresh or frozen peas
• 1 cup Arborio rice
• 1/4 cup minced shallot
• 1/4 cup fresh lime juice, plus more as needed
• 2 tablespoons peanut, grapeseed, corn, or other neutral oil
• 2 tablespoons soy sauce
• 1/4 cup minced fresh cilantro

1. Bring a small pot of water to a boil; salt it.
2. Bring a large pot of water to a boil; salt it.
3. Cook the peas in the small pot for about 2 minutes, or until they lose their raw flavor.
4. Drain and rinse in cold water to stop the cooking.
5. Drain and set aside.
6. When the large pot of water comes to a boil, add the rice and cook, stirring, until it is completely tender, about 15 minutes.
7. Drain the rice and rinse it quickly under cold water to stop the cooking, but dont chill it entirely.
8. Stir the shallot into the rice and mix well.
9. Add the lime juice, oil, and soy and mix well again.
10. Add the cilantro, peas, and pepper and mix.
11. Taste and add more lime juice, soy sauce, or pepper as needed.
12. Serve immediately or refrigerate, well covered, for up to a day.
13. Bring back to room temperature before serving.

salt, peas, arborio rice, shallot, lime juice, peanut, soy sauce, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/rice-salad-with-peas-and-soy-386594 (may not work)