This allows the rice to steam, with the bottom layer as fluffy as the top. Fluff the rice with a fork and transfer to a serving bowl. Reduce heat; cover and simmer 15 to 18 minutes or until rice is tender and liquid is absorbed. Add rice and cook, stirring, until fragrant and toasted, 2 minutes. Add peas and almonds. Let the rice sit off the heat, undisturbed with the lid on, for at least 5 minutes. Add chopped onion, and cook until translucent, 2 to 3 minutes. Bring to a boil. Wash, dry and chop mint. Carefully stir in both, water, ReaLemon®, and pepper. Add shallot and cook until softened, 3 minutes. Season with salt and pepper and add bay leaf and hot water. Heat 1 teaspoon olive oil in a small saute pan over medium heat. Combine rice and 1 1/2 cups water in heavy-bottom saucepan, and bring to boil. Cover and cook until peas are warm and water is absorbed, 5 minutes. https://www.jamieoliver.com/recipes/vegetables-recipes/minted-peas-under-oil Reduce heat, and simmer, covered, cooking for a total of 17 minutes, until rice is tender and water has been absorbed. One to two minutes before rice is cooked, stir in peas and continue cooking. Transfer rice and chopped onion to a bowl, and toss with mint, lemon zest, parsley, salt, lemon juice, and remaining 2 teaspoons olive oil. Cook and stir rice and thyme in hot margarine in medium-sized saucepan 5 minutes or until rice is lightly golden. Serve at room temperature. Add the blanched peas, green onions, lemon juice and zest, mint, and oil; season with salt and pepper. Bring to a boil over high; reduce to a simmer, cover, and cook 15 minutes.