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Rice with Carrot, Lemon, Onion and Mint Recipe

Filed under Quick, Side Dish, Vegetarian, Wheat-free

Rice with Carrot, Lemon, Onion and Mint

Helpers Alden and Piper show off the rice

We found a "three-flavor" rice recipe in a recent Parade magazine - long grain white rice accented with carrots, lemon, and mint. Excellent served with roast chicken. I can't quite figure out why Parade called it "three-flavor"; there are many discernable flavors here - garlic, lemon, carrot, onion and mint. An easy way to dress up rice!

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Rice with Carrot, Lemon, Onion and Mint Recipe

Ingredients

1/2 cup extra virgin olive oil
1 onion, diced
1 carrot, diced (1/4 in)
1 Tbsp minced garlic
Salt and pepper to taste
3 1/2 cups water
Finely grated zest and juice of 1 lemon
1 1/2 cup long grain rice (make sure that you are using long grain rice)
4 scallions, thinly sliced on the diagonal
1/4 cup chopped fresh mint leaves

Method

three-flavor-rice.jpg

Heat the oil in a pot over low heat. Add the onion and carrot - cook 10 minutes. Add the garlic, cook 3 minutes more. Season with salt and pepper. Bring the water, lemon zest and juice to a boil. Stir in the rice, reduce the heat and simmer, covered, until the rice absorbs the liquid and is tender, about 20 minutes. Remove to a bowl, add the scallions and mint, and fluff with a fork.

Serves 6.

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Posted by Elise on Oct 1, 2005 and indexed Rice

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Comments

I like the sound of all the different flavors in this rice dish. We would adapt the recipe to use brown rice, however. Thanks for this posting.

Posted by: Deb on October 3, 2005 5:42 AM

Cute helpers!

This rice recipe sounds and looks good. I'd like to try it!

Paz

Posted by: Paz on October 3, 2005 9:46 AM

wow! that's a good looking rice! congratulations to the chef and the helpers, of course :)

Posted by: Melissa on October 3, 2005 10:23 AM

This is a very colorful and interesting recipe with rice. I am going to try this. Thank you for posting it.

Posted by: Swathi on October 4, 2005 8:10 AM

I read the recipe several time. Do I throw away the seasoned carrots, onions and garlic after it is cooked?

Posted by: Bob on October 4, 2005 9:51 PM

Hi Bob - no, you add the water to the carrots, onions, and garlic and bring the water to a boil. Then you add rice.

Posted by: elise [TypeKey Profile Page] on October 4, 2005 11:04 PM

Why do you need 1/2 cup of oil to saute one carrot and an onion? It sems excessive. Could it be reduced?
Thanks,
Allie

Posted by: Allie on October 5, 2005 1:18 PM

Hi Allie - The oil ends up getting incorporated with the rice. If you are using extra virgin olive oil, which is what the recipe calls for, it adds to the flavor of the rice.

Posted by: elise [TypeKey Profile Page] on October 5, 2005 2:04 PM

I made this, but with a mixture of brown and white rice [both long grain]. I think I will use a little less oil next time, and probably some chopped celery too. Good quick simple tasty recipe, that served my self and two hungry roommates :).

Posted by: joaquin on October 6, 2005 12:11 AM

Sounds great, I will try it tonight with grilled chops:)

Posted by: sheri on October 7, 2005 7:54 AM

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