Mint Tea Rice with Peas

Adapted from theĀ Better Homes and Gardens Fresh and Simple series

Here is a fun way to make rice on the grill. Using mint tea instead of broth or water creates mildly scented rice that complements lamb or chicken nicely.

  • 1 bag mint tea
  • 1-1/4 cup boiling water
  • 1 cup basmati rice
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 cup frozen peas, thawed
  • 1 tablespoon chopped fresh mint leaves
  • Heat the grill to medium high.
  • Steep the tea bag in the boiling water and allow to brew for 5 minutes. Remove the tea bag and set the tea aside.
  • Tear off a long piece of heavy duty foil, about three feet long. Fold the foil over so that you have a double thickness of foil. Turn up the sides and corners to create a pouch in the center. Place the rice in the center of the pouch and drizzle the olive oil over the rice. Sprinkle with salt, then very slowly and carefully pour the tea over the rice. Seal the pouch by bringing together all sides while still leaving room for steam to collect at the top of the pouch.
  • Place the pouch on the grill, leave the cover open and allow the rice to sit for about 25 minutes. Check to see that all the liquid has been absorbed, then remove the packet from the grill. Add the peas and reseal the package, allowing it to sit for 10 minutes off the heat. [Note: I had run out of frozen peas and didn’t realize it until I was already in the middle of making this rice! What you see pictured is edamame. Also good, but not quite the same as peas in texture or sweetness.]
  • Open the packet, sprinkle the fresh mint over the top and serve.

Preparation time: 5 minute(s)

Cooking time: 35 minute(s)

Number of servings (yield): 4

 

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