Herbed Rice Pilaf with Peas

I grew up in a meat and potatoes family, through and through. There was hardly a meal where meat and some sort of starch wasn’t on the plate! And that’s just the way we liked it.

While we had plenty of potato recipes in the lineup, it was this herbed rice pilaf with peas recipe or “pea pilaf” as I call it that I craved on the regular.

Buttery, herby, savory and slightly sweet, this rice pilaf hits every note and is the perfect side dish for any occasion. I nearly forgot about this recipe until I dug it up from the archives and made it again as an adult and it hit just the same as I remembered it!

If you’re in search for a simple yet delicious side dish, this herbed rice pilaf with peas is a winner!

Herbed Rice Pilaf with Peas

Ingredients

• 3 tablespoons butter

• 1/2 yellow onion, diced

• 2 garlic cloves, minced

• 1 teaspoon Kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1 1/2 cups Jasmine or Basmati rice

• 3 cups chicken stock

• 1 cup frozen petite peas

• 2 tablespoons fresh parsley, chopped

• 1 tablespoon fresh mint, chopped

Directions

Melt butter in a saucepan over medium high heat. Add onions, stirring about 3 minutes. Add the garlic and cook about 30 seconds. Add rice and salt and pepper, stirring until rice is glassy, about 2 minutes. Add stock and bring to a boil. Reduce heat to low; cover and cook for 10 minutes.

Add peas without stirring; cover and cook on low for 4-5 minutes. Remove from heat and let sit uncovered without stirring for 15 minutes.

Fluff with a fork then carefully fold in herbs. Serve and enjoy!