Rice with Carrot, Lemon, Onion and Mint (photo)

Rice with Carrot, Lemon, Onion and Mint

  • Prep: 10 minutes
  • Cook: 40 minutes
  • Yield: Serves 6.

If you use a rice other than long grain white rice, you will need to adjust (most likely downward) the amount of water needed. I forgot this and when I made this dish again using medium grained instead I ended up with rice soup.

Ingredients

  • 1/2 cup extra virgin olive oil
  • 1 onion, diced
  • 1 carrot, diced (1/4 in)
  • 1 Tbsp minced garlic
  • Salt and pepper to taste
  • 3 1/2 cups water
  • 1 teaspoon of finely grated lemon zest
  • 2 Tbsp lemon juice
  • 1 1/2 cup long grain rice (make sure that you are using long grain rice)
  • 4 scallions, thinly sliced on the diagonal
  • 1/4 cup chopped fresh mint leaves

Method

1 Heat the oil in a medium-sized, thick-bottomed pot over medium heat. Add the onions and carrots and cook 10 minutes, until the onions are translucent and beginning to brown. Add the garlic, cook 1 minute more. Season with salt and pepper.

2 Add the water, lemon zest and juice and bring to a boil. Stir in the rice, reduce the heat and simmer, covered, until the rice absorbs the liquid and is tender, about 20 minutes.

3 Remove to a bowl, add the scallions and mint, and fluff with a fork.

Main Ingredients

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