# 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 for serving
# How to Make It:
01 - Rinse the rice under cold water until the water runs clear, then drain thoroughly.
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 minced garlic and cook for 30 seconds until fragrant.
04 - Add the rinsed rice and stir constantly to coat all grains evenly with butter and aromatics.
05 - Pour in the vegetable broth, add salt and pepper, and bring the mixture to a rolling boil.
06 - Reduce the heat to low, cover the saucepan, and simmer for 15 minutes without stirring.
07 - Stir in the peas directly from the freezer if frozen, or add fresh peas raw. Cover and cook for an additional 5 minutes until rice is tender and liquid is absorbed.
08 - Remove from heat and let stand covered for 5 minutes to allow residual moisture to distribute.
09 - Fluff the rice with a fork and stir in the fresh mint, parsley, and lemon zest. Taste and adjust seasoning as needed.
10 - Transfer to a serving dish and garnish with lemon wedges. Serve while warm.
