Provided by Barbara Kafka
Categories one pot, side dish
Time 43m
Yield 5 cups; 8 servings as a side dish
Number Of Ingredients 8
Steps:
- Place mint stems, chicken broth and water in a 2 1/2-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.
- Remove from oven and uncover. Strain liquid and allow liquid to cool to room temperature. Reserve.
- Place onion and oil in the 2 1/2-quart souffle dish or casserole. Cover and cook at 100 percent power for 4 minutes.
- Remove from oven and uncover. Stir in rice. Cook, uncovered, at 100 percent power for 1 minute 30 seconds.
- Remove from oven. Stir in reserved liquid. Re-cover and cook at 100 percent power for 10 minutes.
- Remove from oven and uncover. Stir in 2 tablespoons of the chopped mint leaves. Re-cover and cook for 8 minutes longer.
- Remove from oven and uncover. Stir in remaining chopped mint, salt and pepper. Serve hot.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 3 grams, Carbohydrate 31 grams, Fat 4 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 128 milligrams, Sugar 1 gram
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