Spring Pea Mint Rice Pilaf (Print version)

Fragrant rice pilaf with spring peas and fresh mint, perfect for a light, 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, or to taste
11 - 1/4 teaspoon freshly ground black pepper

→ Garnish

12 - Lemon wedges for serving

# How to Make:

01 - Rinse rice under cold water until water runs clear, then drain thoroughly.
02 - Melt butter in medium saucepan over medium heat. Add chopped onion and cook 2-3 minutes until softened and translucent.
03 - Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Add rinsed rice and stir to coat grains evenly with butter and aromatic mixture.
05 - Pour vegetable broth over rice, add salt and pepper, and bring mixture to a boil.
06 - Reduce heat to low, cover saucepan, and simmer for 15 minutes.
07 - Stir in peas directly from freezer or add fresh peas raw. Cover and cook additional 5 minutes until rice is tender and liquid is fully absorbed.
08 - Remove from heat, keep covered, and let stand for 5 minutes.
09 - Fluff rice with fork. Stir in fresh mint, parsley, and lemon zest.
10 - Taste and adjust seasoning as needed. Serve warm with lemon wedges.

# Expert Tips:

01 -
  • It comes together in just 35 minutes, which means dinner on a busy weeknight without the guilt of cutting corners.
  • Fresh mint and lemon zest give you all the brightness of spring in a single bowl, and somehow it makes everything else on your plate taste better.
  • This pilaf disappears quietly, never demanding attention but always earning compliments when people realize what they're eating.
02 -
  • The rice has to be fully rinsed or you'll end up with gluey, starchy pilaf instead of the light, separate grains that make this dish what it is.
  • Adding the mint at the very end is crucial because cooked mint tastes like sadness, but mint that's just warmed through tastes like spring itself.
03 -
  • Always taste before serving and don't be shy about adjusting salt and pepper; even a pinch more can make the flavors pop instead of whisper.
  • If you can find fresh peas at a farmer's market in spring, buy them and pod them yourself—they're sweeter than anything frozen, and shelling them feels like a small meditation.
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