Rice Pilaf with Peas
A simple, fragrant rice pilaf studded with sweet green peas and delicate strands of tender onion. The rice is first toasted in butter to bring out its nutty flavor, then simmered gently until each grain is fluffy and separate. Ready in under 30 minutes, this versatile side dish pairs beautifully with roasted chicken, grilled fish, or a fresh green salad.
For 4 servings
- prep · ~2 min
Rinse the rice.
Place basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. Drain well.
TIPRinsing removes excess starch, keeping the grains fluffy and separate. - saute · ~5 min
Sauté the aromatics.
1.Melt butter in a medium saucepan over medium heat.2.Add chopped onion and cook until soft and translucent, about 3-4 minutes.3.Stir in minced garlic and cook until fragrant, about 30 seconds. - saute · ~2 min
Toast the rice.
Add the drained rice to the saucepan. Stir constantly for 1-2 minutes until the grains are well coated with butter and smell slightly nutty.
TIPToasting the rice deepens the flavor and helps keep the grains separate. - simmer · ~18 min
Add water, peas, and salt. Simmer the pilaf.
1.Pour in the water and add the salt. Stir gently to combine.2.Increase heat to high and bring to a rolling boil.3.Stir in the thawed green peas.4.Cover with a tight-fitting lid, reduce heat to low, and simmer for 15 minutes. - rest · ~5 min
Rest the pilaf off the heat.
Remove the saucepan from heat. Keep the lid on and let it stand undisturbed for 5 minutes. The steam will finish cooking the rice and peas.
TIPResist the urge to peek! Lifting the lid releases steam essential for fluffy rice. - mix · ~1 min
Fluff and season the pilaf.
Remove the lid. Use a fork to gently fluff the rice, separating the grains. Season with freshly ground black pepper and fold in half of the chopped parsley.
- garnish
Garnish with remaining parsley and serve warm.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinse the basmati rice until the water is completely clear to prevent a gummy texture.
- 2Toast the rice in butter for a full 1-2 minutes until it smells nutty; this is key for depth of flavor.
- 3Use a tight-fitting lid during simmering and do not lift it—steam is essential for fluffy grains.
- 4Let the pilaf rest off the heat for 5 minutes covered; this finishes cooking without scorching.
- 5Fluff with a fork gently to separate grains; avoid stirring with a spoon which can break them.
Adapt it for your goals.
Herb & Lemon
Stir in the zest of 1 lemon and 2 tablespoons of fresh dill or mint after fluffing for a bright, fresh twist that complements fish or chicken.
Garlic & MushroomGarlic & Mushroom
Sauté 1 cup of sliced mushrooms with the onion and add an extra clove of garlic for a earthy, savory pilaf perfect alongside steak.
Vegan / Dairy FreeVegan / Dairy-Free
Substitute the butter with 2 tablespoons of olive oil or a vegan butter alternative to keep the same toasting technique while making the dish fully plant-based.
Spiced PilafSpiced Pilaf
Add 1/2 teaspoon of ground cumin and 1/4 teaspoon of turmeric with the garlic for a warm, aromatic flavor profile that pairs well with Middle Eastern mains.
Why this is on our healthy list.
Good Source of Plant Protein
Green peas add a modest amount of plant-based protein and fiber, supporting satiety and balanced blood sugar.
Low in Added Sugar
This savory pilaf contains no added sugars, making it a wholesome side for those monitoring sugar intake.
Rich in B Vitamins
Basmati rice and peas provide B vitamins (such as thiamin and folate), important for energy metabolism and cellular health.
Frequently asked questions
Yes, but adjust liquid and cooking time. Long-grain white rice works similarly; use 2 cups water and cook for about 18 minutes. Avoid short-grain rice as it will clump.
