Minted Rice Casserole Recipe
Minted Rice Casserole Recipe photo by Taste of Home

Minted Rice Casserole Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Minted Rice Casserole in Taste of Home April/May 1993, p35

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.

Reviews for Minted Rice Casserole

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MY REVIEW
Reviewed Oct. 10, 2009

"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."

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