Baked Minty Rice with Feta and Pomegranate Relish
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Yotam Ottolenghi
If you've given up on stovetop rice methods, you'll love this hands-off oven technique.
Ingredients
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
Instructions
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.
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