Rice with Peas, Mint, and Dill
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One of my favorite flavor combinations on this green earth is mint and dill. I first came across this combo in a Turkish cookbook that I got on sale when I lived in West Virginia. Few of the recipes were vegan, but I learned so much about new-to-me flavors and techniques from flipping through it. Now I’ll often throw both mint and dill into all sorts of dishes where a fresh herb will brighten and improve the meal. Try it out in potato or pasta salad, throw them both into fresh green salads, or try out this classic that brings the mint and dill together with basmati rice and bright green peas.
I’ll often eat this in a bowl by itself for a quick lunch or with some roasted veggies on the side, but lately I’ve been enjoying it paired with falafel, a fresh green salad, and lemony tahini sauce. The mint and dill pair perfectly with the green flavors of falafel, and tahini sauce adds a bitter and tangy contrast - plus a good dose of creaminess.
Recipe Notes:
I like Miyoko’s vegan butter, but you can use what you like best or have available to you.
Any long grain rice will do in a pinch if you don’t have basmati on hand.
The fresh herbs really shine here, so be sure to pair this rice dish with other components that let them take center stage.
Mint will turn dark quickly once it hits heat, so hold some fresh herbs aside for garnishing during serving or for your leftovers throughout the week if you want to keep it pretty!
Recipe
Rice with Peas, Mint, and Dill
2 Tbsp vegan butter
1 medium yellow onion, diced small
2 cups basmati rice
2 cups water
1 1/2 tsp salt
1 cup frozen peas
1/2 cup fresh dill, chopped
1/2 cup fresh mint, chopped
Freshly ground black pepper, to taste
Heat the butter in a medium-sized pot over medium heat. Once it melts, sauté the onion until soft and translucent, about 8 minutes. Add the rice and stir to coat with the butter, then add the water and salt. Cover the pot, bring to a boil, then lower the heat to a whisper and cook until the rice is tender, about 12-15 minutes. Once the rice is cooked, stir in the peas, which will steam quickly once they touch the hot rice. Allow to cool for a few minutes before fluffing the rice and gently folding in the fresh herbs.
