Spring Pea Mint Pilaf (Printable)

Fragrant pilaf blending spring peas and fresh mint for a light, flavorful accompaniment to meals.

# What You 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 2–3 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. If using frozen, add straight from the freezer; if fresh, add them 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 Hints:

01 -
  • It comes together in under 40 minutes, which means you can make something that tastes like spring even on a Tuesday night.
  • The mint and peas give you that fresh, slightly sweet flavor that makes everyone ask what you did differently.
  • It's forgiving enough for a weeknight but elegant enough to serve alongside something special like ham or roasted chicken.
02 -
  • Don't skip rinsing the rice unless you want a sticky, clumpy pilaf that tastes like paste rather than individual grains.
  • The mint and lemon zest go in only after cooking finishes, or they'll lose their brightness and might taste cooked and dull.
  • If your rice comes out a bit dry, stir in a splash of broth while it's still warm and cover it for a minute; a little moisture correction goes a long way.
03 -
  • Don't peek under the lid while the rice is cooking on low heat, as lifting the cover lets all the steam escape and throws off your timing and texture.
  • Taste your broth before you add it to the pan, because some brands are saltier than others and you want to season intentionally rather than accidentally oversalting the whole dish.
  • Chop your mint right before adding it so it stays vibrant and fragrant rather than becoming bruised and dark from sitting around.
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