Baked Minty Rice With Feta And Pomegranate Relish Food

BAKED MINTY RICE WITH FETA AND POMEGRANATE RELISH

Steps:

• Pomegranate relish:
• Place a rack in upper third of oven; preheat to 350°F. 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°F.
• 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 3 1/2 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.

MINT RICE

Steps:

• Heat olive oil in a medium sized Dutch oven over medium-high heat. Add chopped onions and minced garlic and sauté for about 5 minutes until translucent and soft.
• Add rice and cook for one minute. Add broth and bring to a boil.
• Reduce the heat to a simmer and cook for about 20 minutes or until all the liquids have dissolved.
• Meanwhile finely mince fresh mint and cut the Feta cheese into ¼ inch cubes.
• Remove the rice from the oven and use a fork to fluff the rice. Add minced mint and Feta cheese and combine well. - Serve and Enjoy.

FETA AND MINT RICE

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the onion and garlic, saute 5 minutes or until translucent.
• Add the rice and stir to coat. Add the stock, salt, and pepper and bring to a boil. Lower the heat and simmer, covered, for 45 minutes or until all liquid is absorbed. Remove from heat and let pan stand, covered, for 5 to 10 minutes.
• Using a fork, fluff the rice and toss in the feta, mint, and orange zest just to combine. Serve hot or at room temperature.

FETA AND MINT RICE

Steps:

• Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until translucent, about 5 minutes. Add rice and stir 1 minute. Add broth. Bring to boil. Reduce heat to low, cover and cook until broth is absorbed, about 20 minutes. Fluff rice with fork. Add feta and mint and mix in with fork. Season with salt and pepper.

BAKED MINTY RICE WITH FETA AND POMEGRANATE RELISH

Steps:

• 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.