Spring Pea Mint Rice Pilaf (Printer-Friendly)

Fragrant rice pilaf with spring peas, fresh mint, and buttery aromatics for a bright flavorful side.

# What You'll Need:

→ Rice & Broth

01 - 1 cup long-grain white rice, 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
11 - 1/4 teaspoon freshly ground black pepper

→ Garnish

12 - Lemon wedges

# How To Make It:

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, adding frozen peas directly from the freezer or fresh peas 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 as needed. Serve warm, garnished with lemon wedges.

# Expert Suggestions:

01 -
  • It comes together in under 40 minutes, so dinner plans won't feel like a production.
  • Fresh mint transforms ordinary rice into something that tastes like springtime, no matter what you're serving alongside it.
  • Works beautifully with almost any main dish, from grilled chicken to that ham you've been planning.
02 -
  • Don't skip rinsing the rice—it's the difference between fluffy and gluey, and takes 90 seconds.
  • Add the mint at the very end, not at the beginning; it wilts and turns muddy if it cooks with the rice, losing all its spring-fresh character.
03 -
  • Use a saucepan with a tight-fitting lid; steam escaping means rice that won't cook evenly.
  • If your rice seems dry when the 15 minutes are up but isn't quite tender, add a few tablespoons of broth and cover for another minute or two rather than panicking.
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