Baked minty rice with Feta and pomegranate relish
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Ingredients
Pomegranate relish
- 1/2 cup walnuts
- 3/4 cup pomegranate seeds
- 3/4 cup Castelvetrano olives pitted, coarsely chopped
- 1/2 cup olive oil
- 1/4 cup fresh mint coarsely chopped
- 1/4 cup fresh parsley coarsely chopped
- 1 tbsp pomegranate molasses
- 1 garlic clove crushed
- kosher salt
- ground pepper
Rice and assembly
- 2 cups basmati rice
- 4 tbsp unsalted butter cut into pieces
- 3/4 tsp kosher salt
- 10 mint sprigs
- 220 g feta sliced
Instructions
Pomegranate relish
- Place a rack in upper third of oven; preheat to 350°F(180 degree 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 450°F(220 degree 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 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 broiler. Arrange feta over rice. Broil until rice around edges of pan is browned and crisp and feta is starting to brown, 8–10 minutes. Spoon pomegranate relish over.
Notes
Recipe from epicurious.com
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