Mint Rice Recipes

LEMON MINT RICE

Steps:

• 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.
• 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.

MINTED RICE PILAF

Steps:

• Place mint stems, chicken broth and water in a 2 1/2-quart souffle dish or casserole with tight-fitting lid. Cook, covered, at 100 percent power in a 650- to 700-watt oven for 10 minutes. If using plastic, prick to release steam.
• Remove from oven and uncover. Strain liquid and allow liquid to cool to room temperature. Reserve.
• Place onion and oil in the 2 1/2-quart souffle dish or casserole. Cover and cook at 100 percent power for 4 minutes.
• Remove from oven and uncover. Stir in rice. Cook, uncovered, at 100 percent power for 1 minute 30 seconds.
• Remove from oven. Stir in reserved liquid. Re-cover and cook at 100 percent power for 10 minutes.
• Remove from oven and uncover. Stir in 2 tablespoons of the chopped mint leaves. Re-cover and cook for 8 minutes longer.
• Remove from oven and uncover. Stir in remaining chopped mint, salt and pepper. Serve hot.

RICE AND MINTED PEAS

Steps:

• Combine rice and 1 1/2 cups water in heavy-bottom saucepan, and bring to boil. Reduce heat, and simmer, covered, cooking for a total of 17 minutes, until rice is tender and water has been absorbed.
• Wash, dry and chop mint.
• One to two minutes before rice is cooked, stir in peas and continue cooking. A few seconds before rice is done, stir in mint and season with salt and pepper.

MEXICAN RICE WITH MINT

Steps:

• Heat oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook rice, stirring constantly, until it is pale golden and no longer clumps, about 10 minutes.
• While rice is cooking, purée onion, garlic, 1/2 cup boiling-hot water, and salt in a blender until smooth (use caution when blending hot liquids). Stir into rice and boil, uncovered, stirring, 1 minute. Stir in remaining 3 1/2 cups hot water and mint and cook, covered, over very low heat until rice is tender and water is absorbed, about 20 minutes.

FETA AND MINT RICE

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the onion and garlic, saute 5 minutes or until translucent.
• Add the rice and stir to coat. Add the stock, salt, and pepper and bring to a boil. Lower the heat and simmer, covered, for 45 minutes or until all liquid is absorbed. Remove from heat and let pan stand, covered, for 5 to 10 minutes.
• Using a fork, fluff the rice and toss in the feta, mint, and orange zest just to combine. Serve hot or at room temperature.

GREEK RICE

Steps:

• In a small saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until rice is tender and liquid is absorbed.

FETA AND MINT RICE

Steps:

• Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until translucent, about 5 minutes. Add rice and stir 1 minute. Add broth. Bring to boil. Reduce heat to low, cover and cook until broth is absorbed, about 20 minutes. Fluff rice with fork. Add feta and mint and mix in with fork. Season with salt and pepper.