Minted Rice Casserole Recipe

4 1 1
Minted Rice Casserole Recipe
Minted Rice Casserole Recipe photo by Taste of Home
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Minted Rice Casserole Recipe

Read Reviews
4 1 1
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
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.

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

Nutritional Facts

1 cup: 210 calories, 10g fat (5g saturated fat), 20mg cholesterol, 1155mg sodium, 26g carbohydrate (1g sugars, 1g fiber), 4g protein.

  • 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
  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

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Reviews forMinted Rice Casserole

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MY REVIEW
cwbuff User ID: 441425 4341
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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