Rice with lemon and mint

Rice 917 Last Update: Jul 09, 2021 Created: Jul 08, 2021 0 0 0
Rice with lemon and mint
  • Serves: 4 People
  • Prepare Time: 35
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Unusual rice garnish with lemon and mint flavor. This side dish is so tasty and satisfying that it can be successfully used as an independent dish.

Ingredients

Directions

  1. Heat oil in a saucepan over medium heat. Add finely chopped mint and green onions and sauté the herbs, stirring constantly, for about one minute.
  2. Pour the rice into a saucepan and continue to sauté for another one and a half to two minutes, stirring the rice and herbs until all the rice grains are covered with oil. Add chicken stock and bring to a boil over medium heat. Season with salt and pepper to taste.
  3. Remove the zest from half of the lemon and put them in a saucepan with rice; squeeze the lemon and mix the lemon juice with the contents of the saucepan.
  4. When the broth comes to a boil, reduce the heat and cover the pot with a lid. Cook the rice for 18-20 minutes, until the rice is tender and has absorbed all the water. Remove the pan from heat and let the rice sit for another 5-10 minutes.
  5. Place the rice in a deep dish, garnish with mint sprouts and lemon wedges and serve.

Rice with lemon and mint



  • Serves: 4 People
  • Prepare Time: 35
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Unusual rice garnish with lemon and mint flavor. This side dish is so tasty and satisfying that it can be successfully used as an independent dish.

Ingredients

Directions

  1. Heat oil in a saucepan over medium heat. Add finely chopped mint and green onions and sauté the herbs, stirring constantly, for about one minute.
  2. Pour the rice into a saucepan and continue to sauté for another one and a half to two minutes, stirring the rice and herbs until all the rice grains are covered with oil. Add chicken stock and bring to a boil over medium heat. Season with salt and pepper to taste.
  3. Remove the zest from half of the lemon and put them in a saucepan with rice; squeeze the lemon and mix the lemon juice with the contents of the saucepan.
  4. When the broth comes to a boil, reduce the heat and cover the pot with a lid. Cook the rice for 18-20 minutes, until the rice is tender and has absorbed all the water. Remove the pan from heat and let the rice sit for another 5-10 minutes.
  5. Place the rice in a deep dish, garnish with mint sprouts and lemon wedges and serve.

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