Pomegranate Baked Rice And Onions With Dill Recipes

DILLED RICE

Steps:

• In a small saucepan, saute rice in butter until golden, stirring constantly. Add broth and onion; bring to a boil. Reduce heat to low; cover and cook for 20 minutes or until rice is tender. Stir in dill.

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.

BAKED ONIONS WITH DILL

Steps:

• Peel onions; cut widthwise into halves. Place cut sides up in greased 10- x 6- x 2-in. baking pan.
• Fry bacon until crisp; drain and crumble over onions. Combine the tomato juice, bacon drippings, brown sugar, salt, pepper, paprika and dill seeds; pour over onions.
• Cover with foil; bake at 325° for 1 hour or until tender, basting occasionally. Sprinkle with parsley at serving time.
• (Serving suggestion: This dish is great with roast beef!).