Monday, 28 December 2015

Baked Minty Rice with Feta and Pomegranate Relish




If you’ve given up on stovetop rice methods, you’ll love this hands-off oven technique


Ingredients

SERVINGS: 6

Pomegranate Relish

  • 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

Rice And Assembly

  • 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
  • Preparation

    Pomegranate Relish

    • 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.

    Rice And Assembly

    • 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.
    • Recipe by Yotam Ottolenghi
    • Photograph by Christopher Testani


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