Jerusalem artichoke with rice and lemon

Image source

Ingredients:.

• 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.
  
  

Preparation

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.

Thanks for following. Hope you like the article.