Cooked - Baked Minty Rice With Feta And Pomegranate Relish

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Home Pricing Community My Recipes

Baked Minty Rice With Feta And Pomegranate Relish

6.0

½ cup walnuts

¾ cup pomegranate seeds (from about ½ large pomegranate)

¾ cup Castelvetrano olives, pitted, coarsely chopped

½ cup olive oil

¼ cup coarsely chopped fresh mint

¼ cup coarsely chopped fresh parsley

1 tablespoon pomegranate molasses

1 garlic clove, crushed into a paste

Kosher salt, freshly ground pepper

2 cups basmati rice

4 tablespoons unsalted butter, cut into pieces

¾ teaspoon kosher salt

10 mint sprigs

8 ounces feta, sliced ¼-inch thick

Pomegranate molasses can be found at Middle Eastern markets, some supermarkets, and online.

Place a rack in upper third of oven; preheat to 350°. 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°.
Toss walnuts, pomegranate seeds, olives, oil, mint, parsley, pomegranate molasses, and garlic in a medium bowl to combine. Season with salt and pepper.
Combine rice, butter, and salt in a 13x9" baking dish, then pour in a scant 3½ 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.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🍚Rice Dish

CuisineMediterranean

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 52 weeks ago

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