MINT RICE
This mint and feta cheese rice is simple delicious. Perfect as a side dish.
Provided by Maike
Categories Side Dish
Time 25m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 197 kcal, Carbohydrate 28 g, Protein 4 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 445 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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.
FETA AND MINT RICE
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
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
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
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.
FETA AND MINT RICE
Steps:
- Heat oil in heavy medium saucepan over medium heat. Add onion and sau- t6 until translucent, about 5 minutes. Add rice and stir I 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. Sea- son with salt and pepper. Per serving: 488 Calories; 21g Fat (39% calories from fat); 11g Protein; 63g Carbohydrate; 27mg Cholesterol; 1278mg Sodium NOTES : 2 servings; can be doubled or tripled Recipe by: Bon Apetit, June 1990, p.130 (Weekend Cook) Posted to MC-Recipe Digest V1 #1002 by Pisceanmom on Jan 11, 1998
Nutrition Facts : Calories 567 calories, Fat 12.386635 g, Carbohydrate 95.278925 g, Cholesterol 33.375 mg, Fiber 3.3418999876976 g, Protein 15.880045 g, SaturatedFat 6.3590505 g, ServingSize 1 1 Serving (385g), Sodium 737.6005 mg, Sugar 91.9370250123024 g, TransFat 0.648075 g
FRESH MINT, BASIL, AND PISTACHIO SAUCE
This herb-nut sauce is perfect for dunking bites of fresh artichoke.
Provided by Anna Kovel
Time 20m
Number Of Ingredients 7
Steps:
- Heat a small skillet over medium. Add the unpeeled garlic cloves. Cook 7 to 10 minutes or until the skins are browned and the cloves are softened, shaking skillet occasionally. Remove from skillet; let cool.
- Remove garlic skins and transfer cloves to a food processor along with the pistachios, basil, and 1/4 cup mint; pulse until very coarsely chopped, about five pulses. Add the lemon juice and a pinch of coarse salt. With machine running, add 1/3 cup of the olive oil; process until combined. Transfer mixture to a bowl.
- Coarsely chop the remaining 1/4 cup mint leaves and stir into the pistachio mixture. Stir in the remaining olive oil. Season with salt and freshly ground black pepper. Serve sauce immediately, or press a sheet of plastic wrap directly onto the surface of the sauce and refrigerate 1 to 2 hours. Stir sauce to reemulsify before serving. Makes 3/4 cup.
Nutrition Facts : Calories 99 kcal, Carbohydrate 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 36 mg, Fat 11 g, ServingSize 3/4 cup, UnsaturatedFat 9 g
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