top of page

Ottolenghi's Feta Rice

This rice dish was introduced to me by a friend of my mom's, and after I tried it, I fell in love with it. The feta in the dish tastes completely different than eating it in salads or other dishes, and the relish on top complements it perfectly. I am sure that you will enjoy this dish just as much as I do after you try it!

2 cups basmati rice
2 boxes Israeli feta (from Trader Joe's)
2/3 cup walnuts, coarsely chopped
1 cup pomegranate seeds (from about ½ large pomegranate)
3/4 cup black or green olives, pitted, coarsely chopped
2 tbsp olive oil
1 tbsp butter
1/2 cup coarsely chopped fresh mint
1 bunch of coarsely chopped fresh parsley
1 tablespoon pomegranate molasses
salt and pepper to taste

Boil the rice with 1 tbsp of butter. Once it is ready, spread it into an oven-safe serving dish. In a bowl, mix together the mint, parsley, olives, walnuts, pomegranate seeds, olive oil, pomegranate molasses, salt, and pepper and set aside. Cut the feta block into slices and lay the slices on top of the rice. Preheat the oven to 500° and broil for 12-15 minutes. Once the rice has cooled for a little, cover with the relish and it is ready to be served! I hope you enjoy this recipe!

bottom of page