Baked minty rice with Feta and pomegranate relish

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    Baked minty rice with Feta and pomegranate relish
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    Baked minty rice with Feta and pomegranate relish
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Print Recipe
    You'll love this
    Servings Prep Time Cook Time
    6serves 15minutes 45minutes
    Servings Prep Time
    6serves 15minutes
    Cook Time
    45minutes
    Ingredients
    Ingredients
    Servings: serves Units:
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    Instructions
    Pomegranate relish
    1. Place a rack in upper third of oven; preheat to 350°F(180 degree C). 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(220 degree C).
    2. 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
    1. Combine rice, butter, and salt in a 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.
    2. 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.

    RECIPE NOTES & TIPS:

    Recipe from epicurious.com
    There is no Nutrition Label for this recipe yet.

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