Minted Rice Pilaf
Updated Oct. 11, 2023
- Total Time
- 43 minutes
- Prep Time
- 10 minutes
- Cook Time
- 33 minutes
- Rating
- Comments
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Ingredients
- 10sprigs mint, stems reserved and leaves chopped (about ¼ cup)
- 1½cups chicken or vegetarian broth
- 1½cups water
- 1medium-size onion (about 6 ounces), peeled and finely chopped
- 2tablespoons olive oil
- 1½cups converted white rice, or basmati
- ½teaspoon kosher salt
- Freshly ground black pepper to taste
Nutritional analysis per serving (8 servings)
172 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 31 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 3 grams protein; 128 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place mint stems, chicken broth and water in a 2½-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.
- Step 2
Remove from oven and uncover. Strain liquid and allow liquid to cool to room temperature. Reserve.
- Step 3
Place onion and oil in the 2½-quart souffle dish or casserole. Cover and cook at 100 percent power for 4 minutes.
- Step 4
Remove from oven and uncover. Stir in rice. Cook, uncovered, at 100 percent power for 1 minute 30 seconds.
- Step 5
Remove from oven. Stir in reserved liquid. Re-cover and cook at 100 percent power for 10 minutes.
- Step 6
Remove from oven and uncover. Stir in 2 tablespoons of the chopped mint leaves. Re-cover and cook for 8 minutes longer.
- Step 7
Remove from oven and uncover. Stir in remaining chopped mint, salt and pepper. Serve hot.
Private Notes
Comments
Looks to be made in a microwave. Adjust to stove top method.