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Ingredients
5
Original recipe yields 5 servings
Directions
Nutrition Facts
Per Serving:
263 calories; protein 5.7g; carbohydrates 50.4g; fat 5.9g; cholesterol 12.2mg; sodium 36.3mg. Full Nutrition
Most helpful positive review
Most helpful critical review
this just tasted weird to me and bf agreed but said "weird in a good way".. i DID use dried mint so maybe that's why but i didn't think it was going to make that much of a difference.. this tasted "floral" to me.. splitting the difference i'm giving it a 3 until i can get a hold of some fresh mint Read More
Reviews: Most Helpful
Even though this recipe looks like it might taste bland the peppermint adds an unexpected subtle flavor that makes it taste anything but bland. Read More
Helpful
(20) 
This is a really good base recipe that can be made great! I cooked the rice in 1 cup organic free range low sodium chicken broth and 1 cup light coconut milk. I used canned corn and added some finely diced red pepper. I thought 3 shallots was a bit much I used only one large one and served it with herb and garlic marinated grilled chicken cutlets. This made way more than 5 servings! I think this would be a great way to make couscous. You could even add cooked chicken or tofu to the mixture and serve it as a main course. Might be nice to sprinkle a little fresh lemon juice over the top just before serving as well. Thanks for a great base recipe! Read More
Helpful
(19) 
yummy! I always make short grain sticky rice but i needed a change for an indian dish. This was very tastey! I didn't use any mint however because that just didn't sound appealing to me AT ALL. I used frozen corn because we had in in the freezer. Yum! Read More
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(18) Advertisement
All of my favorite ingredients in one dish. I loved this one. Thanks for a GREAT recipe! The idea of the mint is awesome. Read More
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(14) I always use Jasmine rice for every rice dish. This is very fresh tasting and tasty. I'm a Personal Chef and I make it for my clients. Read More
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(9) This recipe was great. I did not add butter to the rice and it was great. I also cooked the rice in low-sodium chicken broth for more flavor. Cut shallots to two and did ot add any sugar salt or mint. I did add parsley and added finely chopped and sauteed red and green papper with the corn. My husband and I loved it. Read More
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(7) Advertisement
I sauteed red onion until soft (instead of shallots because that's what I had on hand) added the corn and sauteed for another minute then added rice & water and cooked all together. The starch from the corn gave a creaminess to the rice when cooked together. A real comfort food yum! Read More
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(7) 
This was a quick and easy side dish. I used brown rice instead of white and since I don't care for mint in savory dishes I used fresh parsley instead. I also added some garlic. Thanks so much for the recipe! Read More
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(6) This is a delightful side with seemingly unrelated ingredients. Both my husband and 10-year-old loved it! I think this would work well served warm OR cold. Read More
Helpful
(6) this just tasted weird to me and bf agreed but said "weird in a good way".. i DID use dried mint so maybe that's why but i didn't think it was going to make that much of a difference.. this tasted "floral" to me.. splitting the difference i'm giving it a 3 until i can get a hold of some fresh mint Read More