Basmati Rice Salad with Peas, Mint, and Lemon

2 cups uncooked basmati rice (which will yield 5 to 6 cups cooked rice)

3 cups water (or more, depending on the package instructions)

½ teaspoon salt

2 2-inch strips of fresh lemon zest (use a vegetable peeler to take just the zest, not the whole peel, off of a fresh lemon)

2 cups shelled English peas (from about 1 ½ to 2 pounds of shell-on peas), or 2 cups of frozen peas

Salted water for blanching (1 quart water, 1 ½ teaspoons salt)

¼ cup golden raisins or currants, plumped in enough water to cover the raisins for 5 to 10 minutes, then drained

½ cup minced green onions, including the greens (about 2 green onions)

1 ½ teaspoons finely grated lemon zest

1 teaspoon finely minced fresh mint leaves (spearmint)

2 Tbsp lemon juice

¼ cup olive oil

½ teaspoon salt

Directions at simplyrecipes.com

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