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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