Pan seared radish with sweet peas and red rice

I cooked radish greens for the first time in my life and it felt GOOD. It felt good because I made use of the whole vegetable and I did not throw away food that is edible. And it felt good because they’re bloody delicious.

And even if you don’t like greens, in all honesty, these reduce to almost nothing so you won’t even notice them in your meal. Almost. Sort of. Well, they’re still there, but not bucketfuls.

So there you go. You got your radishes. You got your radish greens. You got the whole vegetable that you’re paying for anyway.

Pan seared radish with sweet peas and red rice

Serves 2 as a light main or a side


  • 1 bunch of radishes, with the greens
  • 6 TBSP olive oil
  • juice of 1 lemon
  • 2.5 TBSP balsamic vinegar
  • 1 TBSP molasses
  • 1 cup frozen sweet peas
  • 1 cup cooked rice (I used red rice, but brown will work just as well)
  • 2 TBSP fresh thyme
  • freshly cracked pepper, to taste
  • toasted almonds (I used these dukkah almonds)


  1. Cut the greens of the radishes, wash and chop.
  2. Add 1 TBSP olive oil to a pan on medium heat. Add the radish greens, half the lemon juice and 1/2 TBSP balsamic vinegar and cook for about 5 minutes.
  3. Scoop the greens and set aside.
  4. Wash the radishes and quarter them.
  5. Add 3 TBSP olive oil to the pan on medium heat, with the rest of the balsamic vinegar, molasses and radishes. Cook on medium heat until the radishes soften to your taste – I prefer them still a bit firm.
  6. While the radishes cook, add a small pot of water to medium heat. When the water boils, add the sweet peas and blanch for a couple minutes.
  7. Drain the peas and add them to a medium bowl.
  8. Add the rice to the peas with the radish greens, the fresh thyme , 1 TBSP olive oil, rest of the lemon juice and pepper and toss to coat. Scoop the rice onto the serving platter.
  9. Place the radishes on top of the rice and top with toasted almonds.

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