Spring Pea Mint Rice Pilaf (Printable)

Fragrant rice pilaf with spring peas, fresh mint, and lemon zest for a light, flavorful side dish.

# 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 - ½ cup fresh mint leaves, finely chopped
08 - 2 tablespoons fresh flat-leaf parsley, chopped
09 - 1 teaspoon lemon zest
10 - ½ teaspoon salt, or to taste
11 - ¼ teaspoon freshly ground black pepper

→ Garnish

12 - Lemon wedges for serving

# How-To:

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 2-3 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, whether frozen or fresh, directly into the rice. Cover again and cook for an additional 5 minutes until the rice is tender and the liquid is absorbed.
08 - Remove from heat and let stand, covered, for 5 minutes.
09 - Fluff the rice with a fork. Stir in the mint, parsley, and lemon zest. Taste and adjust seasoning as needed.
10 - Transfer to serving dishes and garnish with lemon wedges if desired. Serve warm.

# Expert Tips:

01 -
  • The whole thing comes together in under 40 minutes, which means you can go from grocery bag to dinner table without any real fuss.
  • Fresh mint and lemon zest turn basic rice into something that tastes like spring, even if you're eating it in the middle of winter.
  • It's naturally vegetarian and gluten-free, so it works for pretty much anyone at your table without you having to make two versions of dinner.
02 -
  • Don't lift the lid while the rice is cooking—I know it's tempting, but steam is doing the real work in there, and every peek lets that precious heat escape.
  • Adding the peas right at the end keeps them bright green and slightly firm instead of dull and soft, which is the difference between forgettable and delicious.
03 -
  • Measure your broth carefully—too much and you'll have mushy rice, too little and you'll have crunchy grains, so use exactly two cups and resist the urge to improvise.
  • The lemon zest is small but mighty, so if you don't have a zester, the fine side of a box grater works perfectly and gives you more control than you'd think.
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