Festive rice recipe with carrot, lemon, onion and mint.
Helpers Alden and Piper show the rice
We found a three-flavored rice recipe in a recent Parade magazine—white long-grain rice with accents of carrot, lemon, and mint. Excellent served with roast chicken. I can’t quite understand why Parade called it “three flavors”; There are many recognizable flavors here – garlic, lemon, carrot, onion and mint. An easy way to dress up rice!
Rice with carrot, lemon, onion and mint
If you’re using rice other than long grain white rice, you’ll need to adjust (most likely downward) the amount of water you need. I forgot about that and when I made this dish again with medium grain, I ended up with rice soup.
ingredients
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1/2 cup extra virgin olive oil
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1 onion, diced
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1 carrot, diced (1/4 inch)
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1 tbsp minced garlic
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salt and pepper to taste
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3 1/2 cups water
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1 teaspoon finely grated lemon zest
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2 tbsp lemon juice
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1 1/2 cup long grain rice (make sure you use long grain rice)
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4 spring onions, thinly sliced diagonally
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1/4 cup chopped fresh mint leaves
method
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Heat the oil in a medium-sized, heavy-bottomed saucepan over medium-high heat. Add the onions and carrots and cook until onions are translucent and beginning to brown, 10 minutes. Add garlic, sauté for 1 minute more. Season with salt and pepper.
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Add 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.
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Place in a bowl, add the spring onions and mint and fluff with a fork.
From Parade Magazine, 9-11-05
