Spring Pea Mint Pilaf (Printer View)

Vibrant pilaf with sweet peas, fresh mint, and fragrant herbs offering a light, tasty side.

# What you'll need:

→ Rice & Broth

01 - 1 cup long-grain white rice, such as 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

# Method:

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, whether frozen or fresh. 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.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, which means you can pull this off even on a busy weeknight.
  • Fresh mint gives it a brightness that feels almost luxurious, but it costs almost nothing.
  • It works perfectly alongside ham, roasted chicken, or grilled fish without demanding any attention once it's on the stove.
02 -
  • Don't skip the rinsing step—I learned this the hard way when my first pilaf turned into rice porridge because the starch made everything gluey and stuck together.
  • Adding the mint at the very end, not during cooking, keeps it tasting fresh and alive instead of dark and muted; this one change makes the whole dish feel lighter.
03 -
  • The key to fluffy rice is respecting the rest period—those 5 minutes after cooking are when the grains finish setting and separate, so don't skip it even though you're eager to eat.
  • If your rice comes out slightly undercooked but the liquid is gone, add 2 or 3 tablespoons of broth, cover, and cook for 2 more minutes; if it's mushy, you added too much broth the first time—use slightly less next time.
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