Heat olive oil in a medium pot over medium heat. Add chopped onion and minced garlic, cooking until soft and fragrant, about 4 minutes.

Stir in brown rice, coating each grain with oil for a nutty aroma. Cook for 2–3 minutes until edges look translucent and slightly golden.

Pour in vegetable broth, bring to a gentle boil. Reduce heat to low, cover, and simmer for 40 minutes, until rice is tender and most liquid is absorbed.

Gently stir in green peas during the last 5 minutes of cooking. Let them warm through until bright green and tender.

Finely chop parsley, thyme, and basil on a cutting board. Combine them in a small bowl with salt and pepper to form a fragrant herb medley.

Remove pot from heat and fluff rice with a fork. Gently stir in the fresh herb mixture, tasting and adjusting salt and pepper as needed.