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If you’ve given up on stovetop rice methods, you’ll love this hands-off oven technique.
Ingredients
Pomegranate Relish
- ¾ cup pomegranate seeds (from about ½ large pomegranate)
- ¾ cup Castelvetrano olives, pitted, coarsely chopped
- 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
- 4 tablespoons unsalted butter, cut into pieces
- 8 ounces feta, sliced ¼-inch thick
Ingredient Info
- Pomegranate molasses can be found at Middle Eastern markets, some supermarkets, and online.
Recipe 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.
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