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.
Provided by Yotam Ottolenghi
Categories Bon Appétit Rice Feta Healthy Vegetarian Kid-Friendly Pomegranate Olive Mint Parsley Low Cholesterol Walnut Small Plates
Yield 6 servings
Number Of Ingredients 17
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.
CRANBERRY-POMEGRANATE RELISH
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Combine the cranberries, sugar and honey in a food processor and pulse until finely chopped. Transfer to a bowl.
- Add the pomegranate seeds, mint, parsley, pistachios, pomegranate molasses and a pinch of salt to the cranberries and toss. Let stand 2 hours or refrigerate overnight.
POMEGRANATE RELISH
Relish or salsa made with fresh pomegranates. Delicious with roast turkey.
Provided by Ruth Levene
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 10m
Yield 5
Number Of Ingredients 6
Steps:
- Juice the pomegranates retaining the seeds and juice.
- Heat oil in a small skillet over medium heat. Saute shallots until golden. Stir in pomegranate juice and seeds, lime juice, salt and pepper. Cook for about 3 minutes, or until slightly reduced. Remove from heat and stir in cilantro.
- Serve at room temperature.
Nutrition Facts : Calories 122.5 calories, Carbohydrate 12.7 g, Fat 8.3 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 5.4 mg, Sugar 10.6 g
POMEGRANATE-ORANGE RELISH WITH WALNUTS
Provided by Melissa Clark
Categories quick, condiments
Time 15m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 325 degrees. Spread walnuts on a baking pan in one layer and toast until fragrant, about 10 minutes.
- In a food processor, pulse together the oranges, sugar and pepper and a generous pinch of salt until chunky. Add the walnuts and pulse a few times until the relish comes together. Transfer to a large bowl and stir in the pomegranate seeds and mint.
Nutrition Facts : @context http, Calories 89, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 3 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 148 milligrams, Sugar 12 grams
POMEGRANATE RELISH
We love the flavor (and color!) contrast between sweet-tart pomegranate and savory cilantro or parsley in this make-ahead, no-cook relish. It takes the place of traditional cranberry sauce in our modern Thanksgiving and is used to gild our Acorn Squash with Mixed-Grain Stuffing.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 10m
Yield Makes 2 1/2 cups
Number Of Ingredients 5
Steps:
- Combine pomegranate arils, cilantro, oil, and lemon juice; season with salt and pepper. Relish can be refrigerated in an airtight container up to 2 days; bring to room temperature before serving.
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