Spring Pea Mint Rice Pilaf (Printer-Friendly)

Fragrant pilaf with sweet peas, fresh mint, and seasoned rice, ideal for a light side.

# What You 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 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. Serve warm, garnished with lemon wedges if desired.

# Expert Advice:

01 -
  • The mint stays bright and fresh because it goes in at the very end, not buried in heat.
  • It comes together in barely half an hour, which means you can make it on a weeknight without stress.
  • It's gentle enough to let delicate proteins shine but interesting enough to stand on its own.
02 -
  • Don't skip rinsing the rice—I learned this the hard way when I once got lazy and ended up with a starchy, gluey mess that felt almost pasty.
  • Adding the mint at the end is non-negotiable if you want it to taste green and alive instead of cooked and muted.
  • If your peas are frozen, they thaw almost instantly in the hot rice, so you don't need to defrost them first.
03 -
  • Toast the rice briefly in the butter before adding liquid—this sounds like an extra step, but it deepens the flavor and prevents mushiness.
  • Use a fork instead of a spoon to fluff the rice, as it's gentler and won't break the delicate grains.
  • If your kitchen is warm or you're serving this hours after cooking, add the mint just before serving to keep it from darkening or wilting.
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