Baked_minty_rice_feta_pomegranate_relish

Baked Minty Rice with Feta and Pomegranate Relish Recipe

Baked minty rice

6 servings

Ingredients

  • 1/2 cup walnuts
  • 3/4 cup pomegranate seeds (from about 1/2 large pomegranate)
  • 3/4 cup Castelvetrano olives, pitted, coarsely chopped
  • 1/2 cup olive oil
  • 1/4 cup coarsely chopped fresh mint
  • 1/4 cup coarsely chopped fresh parsley
  • 1 tablespoon pomegranate molasses
  • 1 garlic clove, crushed
  • Kosher salt, freshly ground pepper

Rice and assembly:

  • 2 cups basmati rice
  • 4 tablespoons unsalted butter, cut into pieces
  • 3/4 teaspoons kosher salt
  • 10 mint sprigs
  • 8 ounces feta, sliced 1/4” thick

Pomegranate relish:

Place a rack in upper third of oven; preheat to 175°C. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes. Let cool, then coarsely chop. Increase oven temperature to 225°C.

Toss walnuts, pomegranate seeds, olives, oil, mint, parsley, pomegranate molasses, and garlic in a medium bowl to combine. Season with salt and pepper.

Rice and assembly:

Combine rice, butter, and salt in a 13x9” baking dish, then pour in a scant 3 1/2 cups water; top with mint sprigs. Cover tightly with foil and bake until rice is tender and water is absorbed, 30–35 minutes. Remove from oven; pluck out mint. Fluff rice with a fork.

Heat griller. Arrange feta over rice. Grill until rice around edges of pan is browned and crisp and feta is starting to brown, 8–10 minutes. Spoon pomegranate relish over.

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Meals [[grilled_lamb_shoulder Alison Roman’s Grilled lamb shoulder]] [[baked_minty_rice_feta_pomegranate_relish Baked Minty Rice with Feta and Pomegranate Relish]] [[baked_rice_confit_tomatoes_garlic Baked Rice with...

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