Best 5 Lemon Mint Rice Recipes

GREEK LEMON RICE RECIPE

Steps:

• Wash rice well and then soak it for about 15 to 20 minutes in plenty of cold water (enough to cover the rice by 1 inch). You should be able to easily break a grain of rice by simply placing it between your thumb and index finger. Drain well.
• Heat about 3 tbsp extra virgin olive oil in a large sauce pan with a lid (like this one) until oil is shimmering but not smoking. Add onions and cook for about 3 to 4 minutes until translucent. Add garlic and orzo pasta. Toss around for a bit until the orzo has gained some color then stir in the rice. Toss to coat.
• Now add lemon juice and broth. Bring liquid to a rolling boil (it should reduce a little), then turn heat to low. Cover and let cook for about 20 minutes or until rice is done (liquid should be fully absorbed and rice should be tender but not sticky.)
• Remove rice from heat. For best results, leave it covered and do not disturb rice for about 10 minutes or so.
• Uncover and stir in parsley, dill weed and lemon zest. If you like, add a few slices of lemon on top for garnish. Enjoy!

LEMON RICE

Steps:

• 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.

BAKED RICE WITH WHITE BEANS, LEEKS AND LEMON

Steps:

• Heat the oven to 400 degrees. Rinse the leeks until they're clean, then shake or pat dry. Using a vegetable peeler, peel 1-inch-thick strips of lemon zest, then cut the lemon in half. Cut one half into four wedges and reserve the other half.
• In a 9-by-13-inch baking pan, combine the leeks, lemon zest strips, almonds, red-pepper flakes and olive oil. Season generously with salt and pepper, and arrange in an even layer. Roast until the leeks start to caramelize, about 20 minutes.
• Finely chop the lemon zest strips, then stir it back into the leek mixture and arrange in an even layer. Sprinkle the rice evenly over the leeks, then top with the beans and 1 teaspoon salt. Add the boiling water, then seal the pan tightly with foil. Bake until the rice is tender, 20 to 22 minutes.
• Remove from the oven, and let sit, covered, for 5 minutes, then fluff with a fork. Squeeze the lemon half over the rice, then stir in Parmesan and herbs. Season to taste with salt and pepper. Serve with lemon wedges, and more Parmesan and herbs, as desired.

LEMON MINT RISOTTO

Steps:

• In a small saucepan, combine peppers, 6 tablespoons water, and 1/4 cup chicken stock; cover and cook over medium-low heat, stirring frequently, until very soft, about 25 to 30 minutes. Remove from heat, and puree peppers with liquid in a food processor. Strain through a coarse sieve into a small bowl. Set aside.
• Bring a medium saucepan of salted water to a boil, and add asparagus. Cook until bright green and still slightly crunchy, about 1 to 2 minutes. Remove with a slotted spoon, and place in an ice bath for several minutes. Drain, and set aside.
• In a medium saucepan, combine remaining 4 3/4 cups chicken stock with sprigs of mint, parsley, and rosemary, and bring to a boil. Reduce the heat to low, and keep stock at a bare simmer.
• Meanwhile, heat olive oil in a heavy 4-quart saucepan over medium heat. Add shallots, fennel, and garlic, and cook, stirring frequently with a wooden spoon, until very soft but not browned, about 6 minutes. Stir in rice and coriander, and cook, stirring constantly, until the edges of the rice are translucent, about 3 minutes. Add wine and lemon zest, and cook, stirring constantly, until nearly all the wine is absorbed, about 30 seconds.
• Remove herb sprigs from stock with tongs or a slotted spoon. Add salt and pepper and about 1/2 cup of simmering stock to rice, and cook over medium-high heat, stirring constantly, until nearly all the stock is absorbed. Continue adding stock, about 1/2 cup at a time, stirring constantly and allowing each addition to be nearly absorbed before adding the next, until rice is creamy-looking and each grain is tender but still firm in the center. This will take about 15 to 20 minutes.
• Remove the pan from heat, and stir in pepper puree, asparagus, Parmesan, 1 tablespoon chopped mint, all the chopped parsley, and lemon juice. Adjust seasoning with salt and pepper, if necessary. Divide risotto among six plates, and sprinkle with remaining tablespoon mint. Serve immediately.

LEMON RICE

Steps:

• In a medium saucepan, bring water, broth, lemon juice and butter to a boil. Stir in rice, basil and lemon zest. Reduce heat; cover and simmer for 20 minutes. Let stand 5 minutes or until the water is absorbed. Before serving, sprinkle with lemon-pepper.