Spring Pea Mint Rice (Printable)

Fragrant rice pilaf with spring peas and fresh mint, perfect as a light, flavorful side dish.

# 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 It:

01 - Rinse the rice under cold water until the water runs clear, then 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 from the freezer or raw if fresh. Cover again and cook for an additional 5 minutes until the rice is tender and 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 Tips:

01 -
  • It comes together in under 40 minutes and tastes like you spent way more effort than you actually did.
  • The mint stays bright and herbaceous because you add it at the very end, making each bite feel fresh rather than cooked-down and dull.
  • It pairs beautifully with almost any protein but doesn't need one to stand on its own as a light meal.
02 -
  • Add the mint at the very end, not during cooking—heat turns fresh mint dull and musty, and you want that bright herbaceous punch that makes people ask what smells so good.
  • Don't skip rinsing the rice; it's the difference between separate, fluffy grains and a gluey mess that nobody wants to eat.
03 -
  • If your broth isn't flavorful enough on its own, bloom a pinch of dried tarragon or thyme in the melted butter before adding the onion to give the whole dish more complexity.
  • The secret to rice that tastes alive instead of boring is the combination of acid (lemon zest) and fresh herbs (mint) added at the end—don't skip either one.
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