Rice with Carrot, Lemon, Onion and Mint
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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 Recipe
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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
Heat the oil in a pot over low heat. Add the onion and carrot - cook 10 minutes. Add the garlic, cook 3 minutes more. Season with salt and pepper. Bring the water, lemon zest and juice 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.
Serves 6.
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I like the sound of all the different flavors in this rice dish. We would adapt the recipe to use brown rice, however. Thanks for this posting.