Rice with Carrot, Lemon, Onion and Mint Recipe

Helpers Alden and Piper show off the rice

We found a "three-flavor" rice recipe in a recent Parade magazine - long grain white rice accented with carrots, lemon, and mint. Excellent served with roast chicken. I can't quite figure out why Parade called it "three-flavor"; there are many discernable flavors here - garlic, lemon, carrot, onion and mint. An easy way to dress up rice!

Rice with Carrot, Lemon, Onion and Mint

Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Servings 6 servings

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.

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

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

From Parade Magazine, 9-11-05