0 (0)

Categories: Sides, Vegetarian

Minted Rice

Minted Rice
Al Seib / Los Angeles Times

It seems that herbs have a way of being trendy. The '80s saw a lot of basil and tarragon. In the '90s, it was rosemary and thyme. If the last few months in The Times Test Kitchen are any indication, ... Read more

Total time: 25 minutes | Serves 4
  • 2 tablespoons butter
  • 1 small onion, diced
  • 2 teaspoons minced garlic
  • 1 cup rice
  • 2 cups chicken broth or water
  • Salt, pepper
  • 1 tablespoon chopped mint

Step 1Melt the butter in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring, until the onion has softened and the garlic is very fragrant, about 5 minutes. Stir in the rice, then add the water or chicken broth and salt and pepper to taste. Bring to a boil then reduce the heat to low, cover and simmer until the rice is tender and the liquid has been absorbed, about 15 minutes. Stir in the mint.

Each serving:
183 calories; 518 mg sodium; 16 mg cholesterol; 7 grams fat; 4 grams saturated fat; 25 grams carbohydrates; 5 grams protein; 0.91 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Sides
Spiced winter squash
Petite green salad
Bulgur pilaf with asparagus, mushrooms and tarragon
Muji chetin (radish raita)