Rice with Carrot, Lemon, Onion and Mint

[Guest guest]

Rice with Carrot, Lemon, Onion and Mint

 

1/2 cup extra virgin olive oil

1 onion, diced

1 carrot, diced

1 tbsps. minced garlic

salt and pepper to taste

3 1/2 cups water

finely grated zest and juice of 1 lemon

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 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.

Makes 6 servings.

 

 

[Guest guest]

This sounds really good to me, except using long grain brown rice and no

mint.......and I would cut way back on the amount of oil. One half of a cup of

oil for only 6 servings is quite a bit per person if you are watching calories.

Wish I had some right now!

Nancy C.

 

 

Rice with Carrot, Lemon, Onion and Mint

 

1/2 cup extra virgin olive oil

1 onion, diced

1 carrot, diced

1 tbsps. minced garlic

salt and pepper to taste

3 1/2 cups water

finely grated zest and juice of 1 lemon

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 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.

Makes 6 servings.