Rice with lemon and mint
4 servings
35 minutes
Rice with lemon and mint is a refined dish of Italian cuisine that combines the freshness of citrus and the aroma of herbs. Its roots lie in Mediterranean culinary traditions where simplicity of ingredients meets rich flavor. Lemon zest adds a tangy kick to the rice while mint refreshes it, making it light and elegant. It is served as a side dish to fish or meat but can also stand alone as a culinary masterpiece. The velvety texture soaked in chicken broth reveals depth of flavor, while green onions add a hint of spice. This dish is perfect for summer evenings when you crave something light and fragrant yet with a rich character. It cooks quickly and easily, leaving behind the feeling of Italian sunshine and the freshness of sea breeze.
1
Heat oil in a pot over medium heat. Add finely chopped mint and green onion, and sauté the herbs, stirring constantly, for about one minute.
- Peppermint: 1 bunch
- Green onions: 40 g
- Olive oil: 2 tablespoons
2
Pour the rice into the pot and continue sautéing for another 1.5-2 minutes, stirring the rice and greens until all the rice grains are coated in oil. Add the chicken broth and bring it to a boil over medium heat. Season with salt and pepper to taste.
- Rice: 1 glass
- Chicken broth: 500 ml
- Salt: 1 teaspoon
- Ground black pepper: to taste
3
Peel the zest from half a lemon and place it in the pot with the rice; squeeze the lemon and mix the lemon juice with the contents of the pot.
- Lemon: 1 piece
4
When the broth boils, reduce the heat and cover the pot with a lid. Cook the rice for 18-20 minutes until it is soft and has absorbed all the water. Remove the pot from the heat and let the rice sit for another 5-10 minutes.
5
Place the rice in a deep dish, garnish with mint sprigs and lemon wedges, and serve.
- Peppermint: 1 bunch
- Lemon: 1 piece