Baked Minty Rice With Feta And Pomegranate Relish Recipes

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BAKED MINTY RICE WITH FETA AND POMEGRANATE RELISH



Baked Minty Rice with Feta and Pomegranate Relish image

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

1/2 cup walnuts
3/4 cup pomegranate seeds (from about 1/2 large pomegranate)
3/4 cup Castelvetrano olives, pitted, coarsely chopped
1/2 cup olive oil
1/4 cup coarsely chopped fresh mint
1/4 cup coarsely chopped fresh parsley
1 tablespoon pomegranate molasses
1 garlic clove, crushed
Kosher salt, freshly ground pepper
Rice and assembly:
2 cups basmati rice
4 tablespoons unsalted butter, cut into pieces
3/4 teaspoons kosher salt
10 mint sprigs
8 ounces feta, sliced 1/4" thick
Ingredient info:
Pomegranate molasses can be found at Middle Eastern markets, some supermarkets, and online.

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.

POMEGRANATE BAKED RICE AND ONIONS WITH DILL



Pomegranate Baked Rice and Onions With Dill image

This tangy-sweet casserole is adapted from Shimi Aaron, an Israeli chef also known for his elaborate chocolate babkas. In this colorful dish, a layer of short-grain rice studded with pine nuts and dill is bathed in pomegranate juice and honey, and topped with shingles of red and yellow onions. When it emerges from the oven, the onions glisten like jewels, and the rice is fragrant, tender and a little sticky. Serve this as a meatless main course with a crisp salad, or as scene-stealing side dish alongside a simple roast chicken or fish.

Provided by Melissa Clark

Categories     casseroles, grains and rice, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 14

6 tablespoons unsalted butter or vegan butter, plus more for greasing the pan
3 medium yellow onion, peeled
2 medium red onions, peeled
1 3/4 teaspoons fine sea or table salt, plus more as needed
1/2 cup pine nuts
6 small or 3 large shallots, thinly sliced
1 cup Arborio or other short-grain rice
1 tablespoon baharat (or use another aromatic spice blend, such as garam masala)
1 cup coarsely chopped dill (or use any combination of dill, cilantro and mint), plus more for serving
1 1/2 cups unsweetened pomegranate juice
1/3 cup extra-virgin olive oil
2 tablespoons honey or agave
1 tablespoon freshly ground black pepper
Plain Greek yogurt, for serving (optional)

Steps:

  • Heat oven to 400 degrees and lightly butter a 9-by-13-inch baking dish or large, shallow gratin dish.
  • Coarsely chop one of the yellow onions. Cut the remaining yellow and red onions from root to stem into ¾-inch-thick wedges and set aside.
  • In a large skillet over medium-high heat, combine chopped yellow onion, 2 cups water and a pinch of salt. Bring to a simmer and cook, partly covered, until onions are very tender, 15 to 20 minutes. Drain onions, saving the onion broth. (You should have about ¾ to 1 cup broth.) Transfer onions to a bowl, and set aside broth and onions.
  • In the same skillet (no need to clean it), melt 6 tablespoons butter over medium heat. Add pine nuts and cook, stirring constantly, until golden brown, about 2 to 4 minutes. Stir in shallots and cook until tender, 4 to 6 minutes longer.
  • Add rice and cooked chopped onion. Stir in baharat, 1 teaspoon salt and 3 tablespoons onion broth. Cook, stirring occasionally, until rice softens slightly and absorbs most of the liquid, about 15 minutes. If the mixture starts to stick to the pan, add another tablespoon or two of onion broth.
  • Stir in dill. Spoon rice mixture into the prepared baking dish in an even layer. Shingle onion wedges on top, alternating between red and yellow onions.
  • In a medium mixing bowl, whisk together pomegranate juice, olive oil, honey, pepper, remaining ¾ teaspoon salt and ½ cup onion broth. Pour over the onions and rice.
  • Cover pan with foil and bake for 50 minutes. Uncover pan and continue to bake until the rice is tender and onions are soft, glossy and sticky, about 35 to 45 minutes longer. Serve with yogurt, if you like, and more dill.

FETA AND MINT RICE



Feta and Mint Rice image

Good with grilled meats or poultry, or grilled eggplant, summer squash, and onions.From "The Splendid Grain", by Rebecca Wood.

Provided by zeldaz51

Categories     Brown Rice

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1 small onion, minced
1 cup long grain brown rice, well-rinsed
1 3/4 cups chicken stock
salt, pepper, to taste
3/4 cup cumbled feta cheese
3 tablespoons minced of fresh mint
1 tablespoon freshly grated orange zest

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



Feta and Mint Rice image

Categories     Rice     Side     Quick & Easy     Feta     Mint     Summer     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 2 servings; can be double or tripled

Number Of Ingredients 7

2 tablespoons olive oil
1/2 small onion, chopped
1 cup long-grain rice
1 14 1/2-ounce can chicken broth
1/2 cup crumbled feta cheese
3 tablespoons minced fresh mint
Salt and freshly ground pepper

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.

ZESTY POMEGRANATE RICE



Zesty pomegranate rice image

This fragrant dish adds an exotic flavour to plain rice, delicious served with chicken kebabs

Provided by Good Food team

Categories     Dinner, Side dish

Time 25m

Number Of Ingredients 7

500ml vegetable stock
250g basmati rice
100g or 120g tub pomegranate seeds
1 tsp coriander seeds , crushed
1 tsp ground cumin
50g toasted flaked almonds
zest 1 orange

Steps:

  • Bring the stock and rice to the boil, then simmer for 10 mins. Drain the rice and set aside to rest for 5 mins.
  • Add the pomegranate, coriander seeds, cumin, most of the toasted almonds, orange zest and seasoning. Sprinkle with the remaining toasted almonds.

Nutrition Facts : Calories 319 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.31 milligram of sodium

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