Baked Minty Rice with Feta and Pomegranate Relish
Baked Minty Rice with Feta and Pomegranate Relish is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Place a rack in upper third of oven; preheat to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
