Jerusalem artichoke with rice and lemon
- 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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