Wash, dry and chop mint. Add shallot and cook until softened, 3 minutes. Bring to a boil. Combine rice and 1 1/2 cups water in heavy-bottom saucepan, and bring to boil. Cook and stir rice and thyme in hot margarine in medium-sized saucepan 5 minutes or until rice is lightly golden. Transfer rice and chopped onion to a bowl, and toss with mint, lemon zest, parsley, salt, lemon juice, and remaining 2 teaspoons olive oil. Fluff the rice with a fork and transfer to a serving bowl. Add peas and almonds. https://www.jamieoliver.com/recipes/vegetables-recipes/minted-peas-under-oil This allows the rice to steam, with the bottom layer as fluffy as the top. Season with salt and pepper and add bay leaf and hot water. Let the rice sit off the heat, undisturbed with the lid on, for at least 5 minutes. Carefully stir in both, water, ReaLemon®, and pepper. Reduce heat, and simmer, covered, cooking for a total of 17 minutes, until rice is tender and water has been absorbed. 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