Cook and stir rice and thyme in hot margarine in medium-sized saucepan 5 minutes or until rice is lightly golden. 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. Cover and cook until peas are warm and water is absorbed, 5 minutes. Let the rice sit off the heat, undisturbed with the lid on, for at least 5 minutes. Heat 1 teaspoon olive oil in a small saute pan over medium heat. Bring to a boil. Bring to a boil over high; reduce to a simmer, cover, and cook 15 minutes. Add rice and cook, stirring, until fragrant and toasted, 2 minutes. Add chopped onion, and cook until translucent, 2 to 3 minutes. This allows the rice to steam, with the bottom layer as fluffy as the top. Reduce heat, and simmer, covered, cooking for a total of 17 minutes, until rice is tender and water has been absorbed. Combine rice and 1 1/2 cups water in heavy-bottom saucepan, and bring to boil. Add peas and almonds. Wash, dry and chop mint. 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. Add shallot and cook until softened, 3 minutes. Season with salt and pepper and add bay leaf and hot water. Carefully stir in both, water, ReaLemon®, and pepper. Fluff the rice with a fork and transfer to a serving bowl. Reduce heat; cover and simmer 15 to 18 minutes or until rice is tender and liquid is absorbed.