Spring Pea Mint Rice Pilaf (Printable Version)

Fragrant pilaf combining spring peas, fresh mint, and buttery rice for a light, flavorful side dish.

# 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
11 - 1/4 teaspoon freshly ground black pepper

→ Garnish

12 - Lemon wedges

# How to Make It:

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 and cover again. Cook for an additional 5 minutes 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 Tips:

01 -
  • It comes together in under 40 minutes and tastes like you spent way more effort than you actually did.
  • The mint stays vibrant and fresh because you add it at the very end, which keeps the whole dish from tasting cooked to death.
  • It pairs beautifully with almost any protein, but it's also substantial enough to stand alone if you're in the mood for something vegetarian.
02 -
  • Add the mint at the very end—if you cook it with the rice, it turns dark and bitter and loses all that fresh brightness you're after.
  • Frozen peas are actually your friend here because they don't need to be cooked ahead of time and they stay tender when you add them to the rice.
03 -
  • Use a fork instead of a spoon to fluff the rice—it separates the grains more gently and keeps them from breaking.
  • If your peas are from frozen, don't thaw them first; the ice crystals actually help them cook perfectly in just those last 5 minutes without turning to mush.
Go Back