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1 Heat The Oil In A Medium-Sized, Thick-Bottomed Pot Over Medium Heat. Add The Onions And Carrots And Cook 10 Minutes, Until The Onions Are Translucent And Beginning To Brown. Add The Garlic, Cook 1 Minute More. Season With Salt And Pepper. 2 Add The Water, Lemon Zest And Juice And Bring To A Boil. Stir In The Rice, Reduce The Heat And Simmer, Covered, Until The Rice Absorbs The Liquid And Is Tender, About 20 Minutes. 3 Remove To A Bowl, Add The Scallions And Mint, And Fluff With A Fork.
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