New This Month

Lemon Mint Rice


Serve this recipe with our Greek Salad with Broiled Shrimp.

  • Servings: 4

Photography: Dana Gallagher

Source: Martha Stewart Living, March 2000


  • 1 cup jasmine rice
  • 3 tablespoons extra-virgin olive oil
  • 1/2 cup finely chopped onion
  • 1 cup coarsely chopped fresh mint
  • Grated zest of one lemon
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 1 teaspoon coarse salt
  • 2 teaspoons freshly squeezed lemon juice


  1. Bring a medium saucepan of water to a boil. Stir in rice, and allow to simmer until tender, about 20 minutes. Drain rice into a strainer, and rinse with cold water until cool.

  2. Heat 1 teaspoon olive oil in a small saute pan over medium heat. Add chopped onion, and cook until translucent, 2 to 3 minutes. Transfer rice and chopped onion to a bowl, and toss with mint, lemon zest, parsley, salt, lemon juice, and remaining 2 teaspoons olive oil. Serve at room temperature.

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