Minted Rice Pilaf

1. 1

   Place mint stems, chicken broth and water in a 2 1/2-quart souffle dish or casserole with tight-fitting lid.

2. 2

   Cook, covered, at 100 percent power in a 650- to 700-watt oven for 10 minutes.

3. 3

   If using plastic, prick to release steam.

4. 4

   Remove from oven and uncover.

5. 5

   Strain liquid and allow liquid to cool to room temperature.

6. 6

   Reserve.

7. 7

   Place onion and oil in the 2 1/2-quart souffle dish or casserole.

8. 8

   Cover and cook at 100 percent power for 4 minutes.

9. 9

   Remove from oven and uncover.

10. 10

    Stir in rice.

11. 11

    Cook, uncovered, at 100 percent power for 1 minute 30 seconds.

12. 12

    Remove from oven.

13. 13

    Stir in reserved liquid.

14. 14

    Re-cover and cook at 100 percent power for 10 minutes.

15. 15

    Remove from oven and uncover.

16. 16

    Stir in 2 tablespoons of the chopped mint leaves.

17. 17

    Re-cover and cook for 8 minutes longer.

18. 18

    Remove from oven and uncover.

19. 19

    Stir in remaining chopped mint, salt and pepper.

20. 20

    Serve hot.

No additional tips available.