Lemon Mint Rice

Source
Martha Stewart Living, March 2000
Lemon Mint Rice
Photography: Dana Gallagher
  • servings 4

Ingredients

  • 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

Directions

  1. Step 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. Step 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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