Lisa's World
A blog about my World and loves.
Monday, 28 December 2015
Baked Minty Rice with Feta and Pomegranate Relish
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
http://www.bonappetit.com/recipe/baked-minty-rice-with-feta-and-pomegranate-relish?mbid=social_facebook#recipe-ingredients
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