Easter Rice Pilaf with Spring Vegetables

1.Rinse the basmati rice under cold water until the water runs clear, then drain and set aside.

2.In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

3.Add the minced garlic and sauté for an additional 1 minute until fragrant.

4.Stir in the diced carrots and cook for about 5 minutes until they start to soften.

5.Add the asparagus and bell pepper, cooking for another 3-4 minutes until the vegetables are tender but still vibrant in color.

6.Add the rinsed rice to the saucepan and stir to combine with the vegetables, cooking for 2 minutes to toast the rice slightly.

7.Pour in the vegetable broth, add salt and pepper to taste, and bring the mixture to a boil.

8.Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15 minutes or until the rice is cooked and the liquid is absorbed.

9.Remove the saucepan from heat and let it sit, covered, for an additional 5 minutes to allow the rice to steam.

10.Fluff the rice with a fork and gently fold in the green peas, lemon zest, lemon juice, and chopped parsley before serving.