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Ottolenghi Baked Lemon and Curry Leaf Rice Leave a comment. I mean, I'm still giving Ottolenghi full credit for this incredible baked mint rice with pomegranate and olive salsa. Ottolenghi's Simple: Baked mint rice with pomegranate and olive salsa. Cooking rice perfectly is one of those things that shouldn’t be complicated but can be surprisingly difficult, for some, to get right. Baked Rice is the easiest rice to prepare, since the oven is doing all the work. Baking it in the oven, on the other hand, as I do here, is a completely foolproof method (and one that worked, incidentally, when feeding 700 people over two sittings at the Wilderness festival in 2017!). Revel In The Bounty Of Spring, With A Feast From Yotam Ottolenghi. By Yotam Ottolenghi With Tara Wigley And Esme Howarth. Recipes JavaScript seems to be disabled in your browser. Not only is he a super nice guy, but his recipes are fantastic, most of them stemming from his Middle Eastern roots, having been born in Israel. 50g walnut halves, lightly roasted and roughly broken Yotam Ottolenghi’s red rice with feta and coriander. 50g unsalted butter, melted To order a copy for £20 (a 20 per cent discount) until 17 September visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. SAVE 20% ON YOTAM’S NEW BOOK No worrying about it turning into a clump in the pot. Season with ¾ teaspoon of salt and plenty of pepper, then pour over the butter and boiling water. Just before serving, stir the shredded mint into the salsa and spoon evenly over the rice. But Yotam Ottolenghi is the master of the baked rice dish. This is a very popular dish in our house, especially with the kids. 400g basmati rice 1. © 2020 YOU Magazine. Baked Mint Rice with Olive and Pomegranate Salsa. 150g feta, crumbled into 1cm-2cm pieces ... And I’ve cooked some of Ottolenghi’s fabulous rice dishes in the oven before. All Rights Reserved. Heat oven to 425. Cooking rice perfectly is one of those things that shouldn’t be complicated but can be surprisingly difficult, for some, to get right. Sprinkle 2 teaspoons of salt over the rice, and then pour 3 1/2 cups of boiling water over the rice. June 26, 2012 by ajournalfromthekitchen. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Buy delicious freshly made Ottolenghi products, hard to find pantry ingredients and signed books from our online store, delivered worldwide. I take credit for the idea of adding sliced kumquats to the savory-sweet salsa but that's it. Cover the dish tightly with aluminum foil, and place in the oven for 30 minutes or so, until all the water has been absorbed and the rice is light, fluffy and starting to turn crisp around the edges. It … Put the oil into a sauté pan set over medium heat. 2. 50g mint (40g left on the sprigs; leaves shredded for the remaining 10g, to use in the salsa) Try it sometime with a Sunday roast chicken and a pile of greens, a comforting spread as the weekend slides away. After all of your stovetop disasters, this set-it-and-forget-it … Mix the basmati rice with 1 tablespoon of the olive oil and 1/2 teaspoon salt. Cover the dish tightly with aluminum foil (or a tight-fitting lid), and place in the oven for 30 minutes or so, until all the water has been absorbed and the rice is … In almost every one of his books there is a version of baked rice. Meanwhile, place all the ingredients for the salsa, minus the 10g shredded mint, in a medium bowl with ¼ teaspoon of salt. 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