CSA Basket Week 3 Recipe

Minted Rice with Peas

Yield: Serves 2


1 cup water
1/2 cup long-grain rice
1 tablespoon vegetable oil
1/4 teaspoon salt
1/2 cup thawed frozen peas
1 1/2 tablespoons finely chopped fresh mint leaves
1/4 teaspoon fresh lemon zest


In a small heavy saucepan bring the water to a boil,
stir in the rice, the oil, and the salt, and cook the mixture,
covered, over low heat for 15 minutes.
Remove the pan from the heat, stir in the peas,
the mint, and the zest, and let the mixture stand,
covered, for 5 minutes.


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