© by Mike McColl, with styling by Mia Bachmaier
SERVES 4
This recipe only works with fresh mint. Fortunately, it grows like a weed nearly everywhere all summer long and into the fall, and is one of the sturdiest and most reliable winter imports. As for the peas, if it’s summer and you can find them fresh, by all means use those, but you can use frozen peas, too.
1 CUP RICE
1/2 CUP UNSALTED BUTTER
1 SHALLOT, FINELY DICED
1 BUNCH OF FRESH MINT (RESERVE 2 WHOLE SPRIGS), LEAVES COARSELY CHOPPED
1 CUP FRESH OR FROZEN PEAS (IF FROZEN, THAWED)
IN A LARGE SAUCEPAN, cook rice (see instructions).
MEANWHILE, in a pan over medium heat, melt butter until it stops bubbling. Add shallot and sauté until it softens. Muddle 1 sprig of mint by rolling it between your palms to bring out its flavourful oils, and then add to the pan. Cook for 1 more minute, then set the pan aside.
FIVE MINUTES before your rice is cooked, gently fold peas into rice. Cover pan and continue cooking until rice is tender and liquid is absorbed. Discard sprig of mint. Add minty butter and shallot mixture along with chopped mint, and gently fold to combine.
SERVE on a platter or in a nice bowl, garnished with mint leaves plucked from the remaining sprig.
TIP: Dress up this dish with a quartered hard-boiled egg.