# Ingredient List:
→ 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 (about 1/2 cup)
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 (optional)
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 (optional)
# How to Make:
01 - Place rice in a fine-mesh strainer and rinse under cold running water until the water runs clear; drain thoroughly.
02 - Melt the butter in a medium saucepan over medium heat, add the chopped onion and cook, stirring occasionally, for 2 to 3 minutes until softened and translucent.
03 - Stir in the minced garlic and cook for about 30 seconds until fragrant, taking care not to let it brown.
04 - Add the drained rice to the pan and stir to coat the grains with butter and aromatics for 30 to 45 seconds.
05 - Pour in the vegetable broth, add the salt and pepper, increase heat to bring the liquid to a boil.
06 - Reduce heat to low, cover the pan, and simmer gently for 15 minutes without lifting the lid.
07 - Stir in the peas (add frozen peas straight from the freezer or fresh peas raw), cover again and cook for an additional 5 minutes or until the rice is tender and liquid is absorbed.
08 - Remove the pan from the heat and let it stand, covered, for 5 minutes to finish steaming.
09 - Fluff the rice with a fork, then gently fold in the chopped mint, parsley if using, and lemon zest; taste and adjust seasoning as needed.
10 - Transfer to a serving bowl and offer lemon wedges alongside for optional squeezing before serving.
