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Minted Rice

Time25 minutes
YieldsServes 4
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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, then mint is going to be hot in the ‘00s.

In this meal, a little mint goes a long way to freshen up white rice, a side dish to a salsa-topped sea bass. And the mango salsa gets unexpected crunch from the addition of Mexican pumpkin seeds or pepitas .

Here’s to being trendy.

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Melt 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.