Spring Pea Mint Rice (Print Version)

Fragrant pilaf featuring spring peas and fresh mint, perfect as a light, flavorful side.

# What You'll Need:

→ Rice & Broth

01 - 1 cup long-grain white rice, such as basmati or jasmine
02 - 2 cups low-sodium vegetable broth

→ Vegetables & Aromatics

03 - 1 cup fresh or frozen spring peas
04 - 1 small yellow onion, finely chopped
05 - 2 tablespoons unsalted butter
06 - 2 cloves garlic, minced

→ Herbs & Seasonings

07 - 1/2 cup fresh mint leaves, finely chopped
08 - 2 tablespoons fresh flat-leaf parsley, chopped
09 - 1 teaspoon lemon zest
10 - 1/2 teaspoon salt, or to taste
11 - 1/4 teaspoon freshly ground black pepper

→ Garnish

12 - Lemon wedges

# Cooking Steps:

01 - Rinse the rice under cold water until the water runs clear. Drain well.
02 - In a medium saucepan over medium heat, melt the butter. Add the chopped onion and cook for 2 to 3 minutes, until softened and translucent.
03 - Stir in the garlic and cook for 30 seconds until fragrant.
04 - Add the rinsed rice and stir to coat the grains with butter and aromatics.
05 - Pour in the vegetable broth, add salt and pepper, and bring to a boil.
06 - Reduce the heat to low, cover, and simmer for 15 minutes.
07 - Stir in the peas. If using frozen, add straight from the freezer; if fresh, add them raw. Cover again and cook for an additional 5 minutes, or until the rice is tender and the liquid is absorbed.
08 - Remove from heat. Let stand, covered, for 5 minutes.
09 - Fluff the rice with a fork. Stir in the mint, parsley, and lemon zest.
10 - Taste and adjust seasoning. Serve warm, garnished with lemon wedges.

# Expert Advice:

01 -
  • It tastes elegantly restaurant-ready but takes less than forty minutes from start to table.
  • The mint stays bright and fresh because you stir it in at the end, not buried during cooking.
  • Works beautifully alongside ham, chicken, or even on its own as a light vegetarian meal.
02 -
  • If you add the mint while the rice is still steaming hot, it wilts into an unrecognizable mush, so wait until the very end to keep it bright and alive.
  • Frozen peas are genuinely fine here and sometimes even preferable because they're picked at peak ripeness, so don't feel like you have to hunt down fresh ones.
03 -
  • Zest your lemon before you cut it in half for juice, and add that zest right after the rice rests so it distributes evenly throughout.
  • If your peas are fresh from the garden or farmers market, they'll cook through in that final five minutes without any additional blanching.
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