# What You'll Need:
→ 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
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:
01 - Rinse rice under cold running water until water runs clear, then drain thoroughly.
02 - Melt butter in a medium saucepan over medium heat. Add chopped onion and cook 2-3 minutes until softened and translucent.
03 - Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Add rinsed rice to the saucepan and stir constantly for 1-2 minutes to coat grains evenly with butter and aromatics.
05 - Pour in vegetable broth, add salt and pepper, and bring mixture to a rolling boil.
06 - Reduce heat to low, cover with lid, and simmer undisturbed for 15 minutes.
07 - Stir in peas directly from freezer or add fresh peas raw. Cover and continue cooking for 5 additional minutes until rice is tender and liquid is fully absorbed.
08 - Remove from heat and let stand covered for 5 minutes. Fluff rice gently with a fork to separate grains.
09 - Fold in chopped mint, parsley, and lemon zest. Taste and adjust seasoning as needed.
10 - Transfer to serving bowl and garnish with lemon wedges. Serve warm.
