Minted Rice Pilaf

Name: Minted Rice Pilaf
Prep time: 10 min
Cook time: 33 min
Total time: 43 min 30 s
Yield: 5 cups; 8 servings as a side dish
Ingredients: 10 sprigs mint, stems reserved and leaves chopped (about 1/4 cup); 1 1/2 cups chicken or vegetarian broth; 1 1/2 cups water; 1 medium-size onion (about 6 ounces), peeled and finely chopped; 2 tablespoons olive oil; 1 1/2 cups converted white rice, or basmati; 1/2 teaspoon kosher salt; Freshly ground black pepper to taste

By Barbara Kafka

Updated Oct. 11, 2023

Total Time: 43 minutes
Prep Time: 10 minutes
Cook Time: 33 minutes
Rating: 4(9)
Comments: Read comments

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Ingredients

Yield:5 cups; 8 servings as a side dish

10sprigs mint, stems reserved and leaves chopped (about ¼ cup)
1½cups chicken or vegetarian broth
1½cups water
1medium-size onion (about 6 ounces), peeled and finely chopped
2tablespoons olive oil
1½cups converted white rice, or basmati
½teaspoon kosher salt
Freshly ground black pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Place mint stems, chicken broth and water in a 2½-quart souffle dish or casserole with tight-fitting lid. Cook, covered, at 100 percent power in a 650- to 700-watt oven for 10 minutes. If using plastic, prick to release steam.
Step 2
Remove from oven and uncover. Strain liquid and allow liquid to cool to room temperature. Reserve.
Step 3
Place onion and oil in the 2½-quart souffle dish or casserole. Cover and cook at 100 percent power for 4 minutes.
Step 4
Remove from oven and uncover. Stir in rice. Cook, uncovered, at 100 percent power for 1 minute 30 seconds.
Step 5
Remove from oven. Stir in reserved liquid. Re-cover and cook at 100 percent power for 10 minutes.
Step 6
Remove from oven and uncover. Stir in 2 tablespoons of the chopped mint leaves. Re-cover and cook for 8 minutes longer.
Step 7
Remove from oven and uncover. Stir in remaining chopped mint, salt and pepper. Serve hot.