| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 tablespoon vegetable oil
- 1 small yellow onion, finely diced
- 2 cups long-grain white rice
- Kosher salt
- 1/4 cup fresh lemon juice
- 3 tablespoons chopped fresh mint, plus more for garnish
Instructions
- Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, taking care not to let them color, 3 to 5 minutes. Add the rice and stir to coat with the oil. Add 3 cups water and 1 teaspoon salt and bring to a boil. Reduce the heat to low, then cover and cook until all of the liquid has been absorbed, about 20 minutes. Remove from the heat and fluff with a fork to separate the grains. Let sit, covered, for 5 to 10 minutes.
- Add the lemon juice and mint to the rice and toss to distribute evenly.
- Serve hot, garnished with chopped mint.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 263 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 214 mg |
Reviews
It’s yummy and I’m surprised that the mint wasn’t too much. I served it with Boneless Grilled Chimichurri chicken. It was a good companion dish.
This is a tasty base for a recipe! I used it to make rice for a Greek inspired meal. Went with basmati rice, rinsed well and soaked for a bit. Subbed extra virgin olive oil for the veg oil in the recipe, and added small diced carrots in at the same time as the onion, and a little vegetable better than bouillon with the water for flavor. At the end, I also added chopped dill along with the mint and lemon juice. It was a hit!