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Lemon Rice

COOK TIME
25 mins
PREP TIME
10 mins
SERVINGS
4
RATE THIS RECIPE
(29)
Elizabeth Heiskell's Poppy Seed Chicken and
TODAY
COOK TIME
25 mins
PREP TIME
10 mins
SERVINGS
4
RATE THIS RECIPE
(29)

Ingredients

  • 1 cup jasmine rice
  • 3 teaspoons extra virgin olive oil, divided
  • 1/2 cup onion, finely chopped
  • 1 cup fresh mint, coarsely chopped
  • 1 lemon, zested
  • 1/4 cup flat leaf parsley, chopped
  • 1 teaspoon coarse salt
  • 2 teaspoons freshly squeezed lemon juice
  • Chef notes

    Lemon zest and fresh mint make this rice bright and flavorful. It's great alongside rich, creamy dishes and simple grilled proteins.

    Preparation

    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 one teaspoon of olive oil in a small sauté pan over medium heat. Add chopped onion, and cook until translucent, 2-3 minutes.

    3.

    Transfer rice and cooked onion to a bowl, and toss with mint, lemon zest, parsley, salt, lemon juice and remaining 2 teaspoons olive oil. Serve at room temperature.