Lemon rice with mint

Ingredients for 4 servings:

• 300 g rice (long grain rice)
• 4 spring onions, finely chopped
• 4 tbsp mint, chopped
• 2 lemons, untreated
• ½ liter chicken broth
• salt and pepper
• 3 tbsp olive oil, or butter
• Lemon(s) – slices
• mint

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

fresh taste, excellent with poultry and lamb

Heat oil or butter over medium heat in a sufficiently large saucepan. Sauté the spring onion and chopped mint, add the rice and stir for about 2 minutes, until the rice is translucent. Pour in the chicken stock, bring back to a boil, stirring well. Reduce the heat and simmer, stirring frequently. Zest 4 lemons and add them to the rice. Squeeze the remaining lemon, stir in the juice, and season with salt and pepper. Cook the rice with the lid on until tender, then remove from the heat and let stand for about 5-10 minutes. Before serving, fluff the rice with a fork and garnish with thin lemon slices and a few mint leaves. Serve hot. Delicious with poultry and lamb dishes.