Best Lemon Mint Rice Recipes

Jasmine Rice Pilaf With Peas, Mint, and Lemon image

Provided by Starbucks

Categories Rice

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

3 cups jasmine rice
2 teaspoons kosher salt
2 cups shelled peas, blanched
12 green onions, white and green parts, thinly sliced on the bias
2 lemons
1/4 cup chopped of fresh mint
1/4 cup extra-virgin olive oil
kosher salt & freshly ground black pepper
fresh pea tendrils, for garnish (optional)

Steps:

Combine the rice and 6 cups of cold water in a pot. Sprinkle in the salt and bring to a boil over medium-high heat. When the liquid comes to a boil, reduce the heat to low and cover. Cook the rice for 20 minutes, without peaking under the lid, the steam is most precious in cooking rice. When the rice has absorbed the water it will form "craters" or holes in the top.
Let the rice sit off the heat, undisturbed with the lid on, for at least 5 minutes. This allows the rice to steam, with the bottom layer as fluffy as the top.
Fluff the rice with a fork and transfer to a serving bowl. Add the blanched peas, green onions, lemon juice and zest, mint, and oil; season with salt and pepper. Toss gently, taking care not to smash the grains of rice. Garnish with pea tendrils before serving, if using.

Nutrition Facts : Calories 358.4, Fat 7.4, SaturatedFat 1.1, Sodium 592.9, Carbohydrate 65.2, Fiber 5, Sugar 2.9, Protein 7.3

Lemon Mint Rice image

Provided by Martha Stewart

Number Of Ingredients 8

1 cup jasmine rice
3 tablespoons extra-virgin olive oil
1/2 cup finely chopped onion
1 cup coarsely chopped fresh mint
Grated zest of one lemon
1/4 cup coarsely chopped fresh flat-leaf parsley
1 teaspoon coarse salt
2 teaspoons freshly squeezed lemon juice

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.