While reading the Sunday Parade magazine, came across this recipe ... Kathleen and I were thinking of grilling some lamb chops so ..........
1/4 C Olive Oil
1 Medium sweet onion, diced
1 Carrot, cut into 1/4 inch dice
Fresh minced garlic to equate to 1 T
Salt to taste
3 1/3 C Water
Finely grated zest and juice of 2 fresh lemons
1 1/2 C Long grain rice
Freshly ground black pepper to taste
4 Scallions (including 3 inches of green) thinly sliced on the diagonal
1/4 C Fresh mint leaves, chopped
Heat the oil in a pot over low heat ... add the onion, carrots, and salt and cook until wilted, about 15 minutes, stirring occasionally, and adding the garlic during the last 3 minutes ... add the water, lemon zest, and lemon juice to the pot and bring to a boil ... stir in the rice, reduce heat to medium-low, cover the pot, and simmer until the rice absorbs the liquid and is tender, about 20 minutes ... fluff with a fork and remove to a serving dish ... add the pepper, scallions, and mint and fluff one more time with a fork ...
Serves 6
Enjoyed the meal with a 2003 Peachy Canyon Cabernet Franc Paso Robles ...
