Minted Rice Pilaf

Directions

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.