Temaki Sushi
2020-08-13 / test@t
Mint rice with feta cheese and pomegranate sauce
A bowl of rice is a white canvas on which anyone can write any culinary plot. A couple of precise touches - pomegranate sauce, feta, buckwheat - and the rice turns ... into an elegant Greek-style salad.
Ingredients
- 120 g walnuts
- 170 g pomegranate seeds
- 170 g of olives
- 120 ml olive oil
- 60 g chopped parsley
- 1 tbsp pomegranate sauce
- 1 clove of garlic
- 400 g rice
- 4 tbsp butter
- 10 sprigs of mint
- 230 g feta cheese
- salt, freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
Step 1
Preheat oven to 180 ° C. Place the walnuts on a baking sheet lined with baking paper and fry for 5-8 minutes. Let cool, then chop coarsely. Increase the oven temperature to 230 ° C.
Step 2
In a medium bowl, combine chopped walnuts, pomegranate seeds, olives, oil, parsley, pomegranate sauce, and garlic. Season with salt and pepper.
Step 3
Mix rice and butter separately, season with salt. Place on a baking sheet. Pour in 800 ml of water. Top with mint sprigs. Cover with foil and bake until rice is tender, 30-35 minutes. Remove from oven, remove mint.
Step 4
Put feta slices on cooked rice and return to the oven. Bake for 8-10 minutes, until rice is crispy and crispy around the edges.
Step 5
Remove the rice from the oven. Place the pomegranate mixture on top.
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