April 11th: Baked mint rice with pomegranate and olive salsa 🍚🫒
I love food that is not only delicious but also nourishing, and this baked mint rice was exactly that.
The rice was fluffy and pillowy, yet still retained a bite to it. 🍚 The texture was honestly IMPECCABLE, and that’s coming from someone (me) who has the utmost highest standards for rice. 🔝
Next, let’s talk about the salsa. You’ve got green olives, pomegranate, feta, mint, and walnuts—which translates into an explosion of flavour in your mouth. 💥💥💥
I loved the touch of brininess, fruitiness, creaminess, freshness, and crunch in every bite. Also the mint was so aromatic and shone through beautifully. Eating this dish was truly a dreamy experience. 😌💭
While it’s practically a warm rice salad and delicious enough to eat on its own, I personally would feel like it’s missing a little something to be a complete meal. To quote Mr. Ottolenghi himself, it makes for a fantastic side dish to some roasted vegetables or meat.
I served it with lamb meatloaf, a fresh little salad, and it was puuurrrfection (will post these two dishes tomorrow 😉).
Plus it’s a FOOL-PROOF way to cook rice perfectly. If you’re sick of making sticky, mushy stovetop rice—try this today! Now for half the price...(okay I’ll show myself out byeee)
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