Sides

Baked Minty Rice

with Feta and Pomegranate Relish

Original recipe by: Bon Appetit

Ingredients

Pomegranate Relish

1/2 Cup walnuts

3/4 Cup pomegranate seeds (from about 14 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 into a paste

Kosher salt, freshly ground pepper

Rice and Assembly:

2 cups basmati rice

4 tablespoons unsalted butter, cut into pieces

3/4 Teaspoon kosher salt

10 mint sprigs

8 ounces feta, sliced 14-inch thick

Instructions

Ingredient Info: Pomegranate molasses can be found at Middle Eastern markets, some supermarkets, and online.

Pomegranate Relish:

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.

Rice and Assembly:

Combine rice, butter, and salt in a 13x9" baking dish, then pour in a scant 314 cups water; top with mint sprigs. Cover tightly with foil and bake until rice is tender and water is absorbed,