Jerusalem artichoke with rice and lemon

in #recipe6 years ago

Jerusalem artichoke with rice and lemon

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  • 1 kg of Jerusalem artichoke, peeled and cut into large pieces;
  • ¼ cup olive oil;
  • ½ medium bulb, diced;
  • 2 cups of water;
  • 1 teaspoon of sugar;
  • ½ teaspoon of salt;
  • 1 tablespoon of rice;
  • 1 tablespoon lemon juice;
  • 1 tablespoon dried mint.


Add the olive oil to the deep frying pan and let the onion cook for about 5 minutes or until it turns golden. Then add the sliced ​​Jerusalem artichoke and passeruete together with onions for 5 more minutes.

Add 2 glasses of water, salt and sugar to the frying pan. Bring to a boil and cover with a lid. Reduce heat and cook for 5 minutes.

Then add the lemon juice and rice, mix well and cover with a lid. Leave to languish on a small fire for another 20-25 minutes.

After the Jerusalem artichoke is cooked, add the dried mint to the pan, mix well. Leave for a short while, so that the dish is soaked with mint flavor, and serve it on the table.

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Looks good! Happy Saturday!

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I must have had artichokes twice in my life. Once, tinned, which were a bit crap. But the first time was in Greece 22 years ago. They were absolutely amazing. (My boss's mother cooked them as I used to get a free meal every day off them.) Maybe, some day, I'll get to enjoy them prepared well again...

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