Minted Rice Pilaf

Ingredients

• 10 sprigs mint, stems reserved and leaves chopped (about 1/4 cup)
• 1 ½ cups chicken or vegetarian broth
• 1 ½ cups water
• 1 medium-size onion (about 6 ounces), peeled and finely chopped
• 2 tablespoons olive oil
• 1 ½ cups converted white rice, or basmati
• ½ teaspoon kosher salt
• Freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    172 calories; 3 grams fat; 0 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 31 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 155 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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5 cups; 8 servings as a side dish

Preparation

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