The Weekly Whisk - 6/12/23

Musings from a foodie…

For the first time in a long time, I’ve not been out! But, I continue to treasure the pearls of cooking in Yotam Otolinghi’s recipes in Simple. On page 171, he offers up Baked Mint Rice with Pomegranate and Olive Salsa [ * * * * * ]. I’ve served it several times now – and, it’s quite easy. Place 2 cups of basmati rice in an oven-proof 8x12 inch dish + 3 1/3 cups of boiling water and ¼ cup of melted butter. Salt and pepper to taste. Top with sprigs of mint and cover the dish with foil. Bake for 35 minutes until rice is light and fluffy with all of the liquid absorbed.

While the rice cooks, combine 1/3 cup of green olives (I prefer those stuffed with blue cheese), 2/3 cup of pomegranate seeds, 2/3 cup mashed blueberries (my modification), 1 tbsp of pomegranate molasses, 1/3 cup of walnut pieces, ½ cup of mint leaves and 5¼ oz of feta (I strongly prefer “Bulgarian feta”). Set aside. Just before serving, spread the salsa evenly over the baked rice. Oh La La! Enjoy…