Rice with carrots, lemon and mint

Rice with carrots, lemon and mint

Ingredients

• Olive oil 1/2 cup
• Onion 1 head
• Carrot 1 piece
• Salt taste
• Finely chopped garlic 1 tablespoon
• Freshly ground black pepper taste
• Water 3 1/2 cups
• Lemon zest 1 teaspoon
• Long grain rice 1 1/2 cups
• Lemon juice 2 tablespoons
• Green onion feathers 4 pieces
• Crushed mint leaves 20 g

Directions

1. Heat olive oil in a saucepan over low heat. Add finely chopped onion and finely chopped carrots (you can grate on a coarse grater). Fry, stirring occasionally, for 10 minutes.
2. Add garlic and fry for 3 minutes more. Season with salt and pepper.
3. Add water, lemon zest, and lemon juice to a saucepan. Bring to a boil, then add rice, stir, reduce heat and cook, covered, about 20 minutes, until rice is done.
4. Remove from heat and stir in chopped green onions and mint.