Spring Pea Mint Rice Pilaf (Printer-friendly)

Fragrant rice pilaf featuring sweet spring peas and fresh mint, ideal for a light, flavorful 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

# Directions:

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, adding them directly from the freezer if frozen, or raw if fresh. Cover and 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 Advice:

01 -
  • It comes together in under 40 minutes, which means you can make it on a weeknight without stress.
  • The combination of mint and lemon transforms ordinary rice into something that feels restaurant-quality but totally doable at home.
  • It's naturally vegetarian and gluten-free, making it one of those rare sides that works for everyone at the table.
02 -
  • Don't skip rinsing the rice—I learned this by accident when a careless batch turned into a starchy mess, and now I understand that this one step is non-negotiable for separate, fluffy grains.
  • The mint and lemon go in at the very end, after the heat is off; if you add them during cooking, they'll fade into greenish ghosts of themselves rather than singing out bright and fresh.
03 -
  • Keep your lemon zester or microplane separate from your cheese grater—zest goes on at the end and needs its own tool so the mint doesn't smell faintly of Parmesan.
  • If your kitchen tends toward cool temperatures, warm the serving bowl with hot water before filling it; cold dishes can dull the herbs and make the whole thing taste less alive.
Go back