# Components:
→ Rice & Broth
01 - 1 cup long-grain white rice, basmati or jasmine variety
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
# 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, whether frozen or fresh. Cover again and cook for an additional 5 minutes until the rice is tender and liquid is fully 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.
