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Jasmine Rice Pilaf with Peas, Mint and Lemon
Total:
35 min
Active:
15 min
Yield:
8 servings
Level:
Easy
Total:
35 min
Active:
15 min
Yield:
8 servings
Level:
Easy

Ingredients

  • Kosher salt
  • 2 cups fresh or frozen peas
  • 3 cups jasmine rice 
  • 12 green onions, white and green parts, thinly sliced on the bias 
  • Finely grated zest and juice of 2 lemons 
  • 1/4 cup chopped fresh mint 
  • 1/4 cup extra-virgin olive oil 
  • Freshly ground black pepper 
  • Fresh pea tendrils, for garnish, optional 

Directions

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.

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