Tetley Green Tea Rice Pilaf

A versatile dish, this rice pilaf is infused with Tetley’s aromatic lemon green tea to give a delicious twist. Serve as a side or main.


  • 550ml water
  • 6 bags Tetley Green tea with Lemon
  • 2 tbsp butter
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 rib celery, finely chopped
  • 120g finely chopped red pepper
  • 1 clove garlic, minced
  • 300g parboiled long grain white rice
  • 2 tsp chopped fresh thyme
  • 1 bay leaf
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • Pinch ground nutmeg
  • 120g frozen peas, thawed
  • 60g chopped fresh parsley
  • 60g sliced almonds
  • 60g raisins


  • Pour the water into a saucepan; bring to a boil.
  • Add the tea bags and remove from heat. Steep, covered, for 5 minutes.
  • Carefully squeeze the tea bags to release as much liquid as possible; discard.
  • Meanwhile, melt butter in a large saucepan set over medium heat.
  • Add onion, carrot, celery, red pepper and garlic. Cook, stirring occasionally, for 3 to 5 minutes or until vegetables are softened.
  • Add rice, thyme, bay leaf, salt, pepper and nutmeg; cook, stirring occasionally, for 2 minutes or until rice is well coated.
  • Stir in tea and bring to a simmer. Reduce heat to low.
  • Cook, covered, for 15 minutes or until all the water has evaporated and rice is tender.
  • Add peas. Remove from heat. Cover and let stand for 5 minutes.
  • Fluff rice with fork. Gently stir in parsley, almonds and raisins.


Tetley Tips

  • For a golden-coloured rice pilaf, add a little ground turmeric when cooking the rice.
  • This recipe can also be prepared using Tetley Pure Green Tea.

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