Fill a bowl halfway with cold water and add some ice cubes to make an ice bath. Bring a small pot of generously salted water to a boil over high heat. Add the peas and cook until just tender, 30 seconds. Transfer them to the ice water to stop the cooking process. Drain.
Combine the rice and 6 cups cold water in a pot. Sprinkle in 2 teaspoons salt and bring to a boil over medium-high heat. When the water comes to a boil, reduce the heat to low and cover. Cook the rice without peaking under the lid -- the steam is most precious in cooking rice -- for 20 minutes.
Let the rice sit off the heat, undisturbed and with the lid on, for at least 5 minutes. This allows the rice to steam, and makes the bottom layer as fluffy as the top.
Fluff the rice with a fork and transfer to a serving bowl. Add the peas, green onions, lemon zest and juice, mint and olive oil; season with some salt and pepper. Toss gently, taking care not to smash the grains of rice. Garnish with pea tendrils, if using, and serve.
Recipe courtesy of Bryan Voltaggio and Michael Voltaggio