Spring Pea Mint Rice Pilaf (Printer-Friendly)

Fragrant rice pilaf featuring sweet spring peas, fresh mint, and aromatic herbs for a vibrant 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

# Direction Steps:

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 2-3 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 (add 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 Advice:

01 -
  • It comes together in under 40 minutes and tastes like you spent hours in the kitchen.
  • The fresh mint and lemon make it feel special without demanding any fancy technique.
  • It's naturally vegetarian and gluten-free, so it works for almost anyone at your table.
02 -
  • Adding the mint at the very end is crucial—if you cook it, it loses that vibrant green color and fresh taste that makes this dish special.
  • Don't skip rinsing the rice; it's the difference between pilaf that stays fluffy and rice that turns into porridge.
  • If your rice looks slightly dry after the initial 15 minutes but isn't quite tender, add the peas and give it those last 5 minutes without panicking.
03 -
  • Keep your mint and parsley in a damp paper towel in the fridge until the last moment—this keeps them crisp and vibrant instead of wilting.
  • If you're cooking for a crowd and need to make this ahead, store the cooked rice and fresh herbs separately, then combine them gently just before serving so the mint stays bright.
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