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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.