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Mint Rice

Prep Time: 15 minutes
Cook Time: 30 minutes
  • 8 oz uncooked basmati rice (or jasmine or long grain) 
  • 2 bunches fresh mint 
  • 1 stick butter (¼ lb) 
  • ½ tea spoon salt 
  • 3 medium tomatillos 
  • 1 jalapeno (hot) peppers 
  • 1 12 oz packet fresh frozen petite green peas 
  • 2 cups (16 oz) water for cooking rice 
  • ¼ tea spoon turmeric powder (optional)
Serving Size: 1 cup cooked
No. of Servings: 4

Wash, rinse and drain the rice. 

Husk, rinse and quarter the tomatillos. 

Chop the jalapeno pepper. 

Pick the mint leaves from the bunch and wash them thoroughly. 

Combine tomatillos, pepper and mint in a blender jar or food processor. If using a blender, begin blending on low, at first pulsing to get the mixture moving evenly through the blender blades. Use water if necessary to get the mixture moving in the blender or food processor. 

 

In the Rice cooker combine rice, the puree made above, butter, salt, peas, turmeric, water and mix. Cook on the rice/white rice setting depending on the options of your rice cooker. 

 

Serve it with cucumber raita. Check the Raita section for recipe. 

 

Tips: 

Use ½ cup salsa verde instead of fresh tomatillos. Use it along with mint and hot pepper to make the puree. 

If using salsa verde and salted butter adjust salt according to your taste. 

For a more spicy taste use 2 jalapeno peppers. 

You can use 2 Serrano peppers instead of 1 jalapeno pepper.

Date Posted: 02/20/2016
Recipe Tags: Spicy , Vegetarian

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