Green Peas Rice Recipe

Prepare rice

Rinse the long-grain rice under cold water in a fine-mesh sieve until the water runs mostly clear (about 30–45 seconds). Drain well.

Sauté aromatics and toast rice

In a medium heavy-bottomed saucepan over medium heat, melt 1 tablespoon of the butter (or heat 1 tablespoon oil). Add the diced onion and a pinch of salt. Sauté until translucent and soft, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant. Push the aromatics to one side and add the rinsed/drained rice. Stir to coat the rice with butter and lightly toast for 1–2 minutes until some grains look opaque.

Add liquids, peas and seasonings

Pour in the broth and the 1/4 cup water, then add the thawed green peas, bay leaf, remaining 1 tablespoon butter (or oil), 1 tsp salt (adjust if using salty broth), 1/2 tsp black pepper, and lemon zest if using. Stir once to combine and bring the pot to a gentle boil over medium-high heat.

Simmer covered

As soon as the liquid comes to a boil, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer undisturbed for 15 minutes. Do not lift the lid during this time so steam cooks the rice evenly.

Rest

After 15 minutes, remove the pot from heat but keep it covered. Let the rice rest for 8–10 minutes to finish steaming and firm up.

Fluff

Remove the bay leaf. Use a fork to gently fluff the rice, breaking up any clumps and evenly distributing the peas through the rice.

If you prefer more pronounced fresh herb flavor, while the rice rests, finely chop the parsley and optional mint. Stir the herbs and the lemon juice into the fluffed rice, tasting and adjusting salt and pepper as needed.

Transfer the fluffed rice to a serving bowl. Drizzle the extra virgin olive oil over the top and sprinkle with the toasted nuts if using. Garnish with a few additional parsley leaves and a light grind of black pepper.