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