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
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.