Lemon Herb Rice Pilaf (Printable)

Aromatic lemon-infused rice pilaf with fresh herbs and sweet peas for a bright, savory side.

# Ingredient List:

→ Grains

01 - 1 cup long-grain white rice, rinsed

→ Vegetables

02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 cup frozen green peas

→ Liquids

05 - 2 cups vegetable broth
06 - 1 tablespoon fresh lemon juice
07 - 1 teaspoon lemon zest

→ Herbs & Seasonings

08 - 2 tablespoons fresh parsley, chopped
09 - 1 tablespoon fresh dill, chopped
10 - 1 tablespoon fresh chives, chopped
11 - 1/2 teaspoon salt, or to taste
12 - 1/4 teaspoon black pepper

→ Fats

13 - 2 tablespoons unsalted butter or olive oil

# How to Make:

01 - Heat butter or olive oil in a medium saucepan over medium heat. Add chopped onion and cook until translucent, about 3 minutes.
02 - Add minced garlic and sauté for 30 seconds until fragrant.
03 - Incorporate rinsed rice, stirring for 1 to 2 minutes to lightly toast the grains.
04 - Pour in vegetable broth, lemon juice, and lemon zest. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
05 - Remove lid and gently stir in frozen peas. Recover and cook an additional 5 minutes until rice is tender and peas are heated through.
06 - Remove from heat. Fluff rice with a fork, then fold in parsley, dill, chives, salt, and black pepper.
07 - Taste and adjust seasoning as needed. Serve warm.

# Expert Tips:

01 -
  • It transforms rice from boring to the dish people actually ask about.
  • Everything comes together in one pot with minimal cleanup.
  • The bright lemon and fresh herbs feel elegant without requiring any special skills.
02 -
  • If your rice turns out mushy, you either used too much broth or didn't have the heat low enough—measure carefully next time.
  • Frozen peas added at the end stay tender and bright; adding them earlier makes them fade and fall apart.
  • Fresh herbs stirred in after cooking keep their color and flavor, while cooking them turns them dull and bitter.
03 -
  • Use the finest zest you can get from your lemon—a microplane creates delicate strands that distribute more evenly than a box grater.
  • If you're making this vegan, olive oil works beautifully and carries its own subtle flavor that complements the herbs.

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