# 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
# How-To Steps:
01 - Rinse the rice under cold water until the water runs clear. Drain well in a fine mesh strainer.
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 minced garlic and cook for 30 seconds until fragrant.
04 - Add the rinsed rice and stir continuously to coat all grains evenly with the butter and aromatic mixture.
05 - Pour in the vegetable broth, add salt and pepper, and bring to a rolling boil over medium-high heat.
06 - Reduce the heat to low, cover with a lid, and simmer for 15 minutes without lifting the cover.
07 - Stir in the peas directly from the freezer if frozen, or raw if fresh. Cover again and cook for an additional 5 minutes until the rice is tender and all liquid is absorbed.
08 - Remove from heat and let stand, covered, for 5 minutes to allow the rice to fully set.
09 - Fluff the rice with a fork, breaking up any clumps. Stir in the mint, parsley, and lemon zest. Taste and adjust seasoning with additional salt and pepper as needed.
10 - Transfer to a serving dish and garnish with lemon wedges. Serve warm.
