Minted Rice Casserole Recipe

Minted Rice Casserole Recipe photo by Taste of Home

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The mild, minty flavor and almond crunch make this nice side dish for a meal with lamb. People will likely be impressed when you prepare this different and palate-pleasing rice casserole. —Ann Eastman Greenville, California

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Minted Rice Casserole Recipe

Prep: 15 min. Bake: 40 min.

Yield: 6 Servings

15 40 55

Ingredients

2 cups water
2 teaspoons salt
1 cup uncooked long grain rice
1/4 cup butter, cubed
Dash garlic salt
1 can (14-1/2 ounces) chicken broth
1/2 teaspoon dried mint leaves
1/4 cup slivered almonds, toasted

Directions

In a saucepan, bring water and salt to a boil. Remove from the heat; add rice. Cover and let stand for 3 minutes; drain. Rinse with cold water; drain well.
In a skillet, melt butter. Add rice and cook over medium heat, stirring frequently until butter is almost absorbed, about 5 minutes. Turn into a 1-qt. baking dish; sprinkle with garlic salt. Pour broth over rice.
Cover and bake at 325° for 35-40 minutes or until most of liquid is absorbed. Add mint and fluff with a fork. Sprinkle almonds over top. Bake, uncovered, 5-10 minutes longer. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 210 calories, 10 g fat (5 g saturated fat), 20 mg cholesterol, 1,155 mg sodium, 26 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Minted Rice Casserole in Taste of Home April/May 1993, p35

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Minted Rice Casserole

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(1-1) of 1 reviews

Reviewed on Oct. 10, 2009 by cwbuff

This is a good, light side dish. However, I used fresh mint leaves and it didn't taste minty enough for me. Guess, I'll follow the recipe next time, although I think I'll still increase the amt. I really appreciate Ann explaining her rationale for cooking the rice this way, and will remember her tip when I make other rice recipes. With the other 2 recipes in the "Editor's Meal", this is a standout meal.