The days are getting warmer and mint flavored lemonade and mojito is on my mind 🙂 Or, more to the point…the crisp, fresh flavors of mint leaves! These leaves are extremely aromatic with a cool aftertaste and are used to flavor teas, beverages, jellies, syrups, candies, ice creams, lentil fritters, entrees etc. A word of caution people – it has a strong flavor so, a little goes a very long way. The good news is – it is also healthy and has many healing properties. I found this post on wikipedia very interesting – http://en.wikipedia.org/wiki/Mentha
So, here is a dish to celebrate Spring – light, flavorful and elegant ‘Mint Rice’! It does not contain any of the top 8 food allergens and is also free of mustard, sesame and corn. Yes – it still tastes delish!
- Time: 30 – 35 minutes
- Yield: 4 servings as a main dish
- Basmati Rice: 1 cup
- Bay leaves: 2
- Whole Peppercorn: 4 – 5
- Cumin Seeds: 1/4 tsp
- Garlic Cloves: 2 (finely sliced)
- Mint leaves (destemmed and julienned): 1/3 cup
- Oil: 1 tbsp + 1 tsp
- Heat 1 tsp of oil in a small sautee pan.
- Add the sliced garlic cloves and stir till it becomes a light golden brown.
- Now add the cut mint leaves and stir. In about a minute the leaves will will wilt. Keep it aside.
- Meanwhile, heat 1 tbsp oil on medium flame in a heavy bottomed, deep 2 quart vessel.
- Add the cumin seeds, bay leaves and peppercorn and stir for about a minute or till the cumin seeds and bay leaves turn a darker brown.
- Add the rice and stir for a 2-3 minutes till the rice is coated well with the oil.
- Add 2 cups of water to the rice and bring it to a boil. Reduce the flame to a medium-low and cover leaving a slight vent for the steam to escape.
- Stir once in 5 minutes to ensure that it does not stick to the bottom. When all the moisture is almost completely absorbed. Cover the dish and switch off the flame.
- Let it rest for 10 minutes and then add add the sauteed mint and garlic. Add salt to season and mix everything by gently fluffing it with a fork.
- Serve warm 🙂