English Minted Rice

This is a basic, fast, and easy version of a British favorite. It's a very bright side dish; especially tasty with fish or poultry.

2 c. warm, cooked rice

2 Tbsp. chopped green onion

1-2 tsp. snipped chives, optional

Olive oil

1/4 c. snipped fresh mint

1 tsp. lemon juice

Salt and pepper

Saute the green onion in 1 Tbsp. olive oil for about 2-3 minutes, add the chives (if using) during the last minute of cooking. Stir into the warm rice along with the mint. Whisk together 1 tsp. lemon juice and 1 Tbsp. olive oil and toss into the rice mixture. Season with salt and pepper. Serve warm.

Recipe created or adapted by Liz Talley, Urban Graze

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