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Rice, Lemon Mint
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| 1 cup | jasmine rice |
| 3 tablespoons | extra-virgin olive oil |
| 1/2 cup | finely chopped onion |
| 1 cup | coarsely chopped fresh mint |
| Grated zest of one | lemon |
| 1/4 cup | coarsely chopped fresh flat-leaf parsley |
| 1 teaspoon | coarse salt |
| 2 teaspoons | freshly squeezed lemon juice |
Directions
1. Bring a medium saucepan of water to a boil. Stir in rice, and allow to simmer until tender, about 20 minutes. Drain rice into a strainer, and rinse with cold water until cool.
2. Heat 1 teaspoon olive oil in a small saute pan over medium heat. Add chopped onion, and cook until translucent, 2 to 3 minutes. Transfer rice and chopped onion to a bowl, and toss with mint, lemon zest, parsley, salt, lemon juice, and remaining 2 teaspoons olive oil. Serve at room temperature.
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