Spring Greens with Rice

I adore using fresh, seasonal flavors in my recipes which is probably exactly why this Spring Greens with Rice recipe is one of my favorites. Tossed with my citrus dressing, the flavors of the fresh peas, roasted spring onions, yellow split peas and greens really come to life

The arborio rice makes a simple, lovely foundation for this dish. Brown rice can easily be substituted and often is in our home simply because we have it on hand.

Sprinkle a bit of goat cheese over the top for its smooth, creamy texture. If you have a fresh, local source for goat cheese, like we do at our local farmer's market with Nicolau Farms and Spring Hill cheeses - this is the perfect dish to spotlight just such a cheese!

To cut down on last-minute prep, I prefer to make the dressing, rice and yellow split peas in advance, combining the ingredients only just before serving to maintain a crisp, fresh taste.

Add this tasty spring dish to your celebrations and gatherings - it's a perfect addition to a brunch, lunch or light dinner. (Psst... maybe even for Easter!)

I've learned so much over the last 6 months during at nutrition school - everything from the benefits of seasonal eating to the value of traditional cultural recipes, like this one, that combine rice and beans in a synergistic dish making a deliciously healthy complete protein.

Whether you choose this recipe for its seasonal, local Spring flavors or for its nutrient rich, complete protein (yup, that would be the health coach in me shining through:-) - ENJOY!

Makes approximately 6 servings.

Spring Greens Rice Recipe

  • 6 cups cooked arborio rice (sub brown rice if desired)

  • 2 cups cooked yellow split peas

  • 1 1/2 cups fresh peas (sub frozen if necessary)

  • 4 handfuls of mixed salad greens (I love to add spinach, watercress, whatever I have on hand that's FRESH!)

  • 10 spring onions, trimmed, cut in half length-wise

  • 1/4 cup goat cheese, crumbled

  • Serve with a big splash of Citrus Vinaigrette

    Citrus Vinaigrette

  • Juice and zest of 1 orange (you may sub Meyer lemons if available and in season)

  • 1 shallot, chopped

  • 1 teaspoon finely chopped cilantro

  • 1/2 teaspoon honey

  • 1 tablespoon champagne or white wine vinegar

  • 1/2 cup good quality olive oil

  • Dash of sea salt and pepper to taste











  1.  Cook rice per package directions. Remove from heat, drain any excess water, and set aside until ready to use.

  2. Cook dried yellow spilt peas: In a large saucepan bring 3 cups of water to a boil, add 3/4 cup dried yellow split peas. Cook for 20 -30 minutes or until tender. Drain and set aside.

  3. Boil fresh peas for 30 seconds in salted water. Drain and set aside.

  4. Toss spring onions with a bit of olive oil or unflavored coconut oil. Sprinkle with a dash sea salt. Roast on a baking sheet at 350 degree Fahrenheit for about 35 minutes or until browned. Toss once after about 15 minutes.

  5. Whisk together Citrus Vinaigrette ingredients. Set aside.

  6. In a large bowl toss the rice, yellow split peas, and peas with the Citrus Dressing.

  7. Toss until well coated.

  8. Add the spring onions and salad greens.

  9. Lightly toss into dressing.

  10. Taste! Add salt and pepper as needed.

  11. Serve topped with the spring onions (warm is super yummy) and sprinkled with goat cheese.

It's making me hungry just typing this up! I'm almost through my Spring cleanse and be sure this will soon be cooking in my own kitchen! When you cook this up I hope you'll stop by our Facebook page to post a photo. ENJOY!

In Health & Happiness,


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