Mint Rice Recipes

Steps:

• Combine green chiles, mint leaves, garlic, 2 1/2 tablespoons water, shredded coconut, cilantro, cumin seeds, and ginger in a mortar; grind with a pestle into a paste.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and heat until warm. Add cloves, cardamom pods, star anise, bay leaf, and cinnamon. Saute until spices are fragrant, 4 to 5 minutes. Add mint paste, onion, turmeric, and red chile powder and cook for 2 minutes longer.
• Mix in potatoes, tomatoes, and peas. Stir in basmati rice and saute for 1 minute longer. Pour in 1 1/4 cups water and salt. Scrape up any browned bits on the bottom of the pot and let warm 1 minute longer.
• Turn off Saute mode. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Steps:

• Bring a medium saucepan of water to a boil. Stir in rice, and allow to simmer until tender, about 20 minutes. Drain rice into a strainer, and rinse with cold water until cool.
• Heat 1 teaspoon olive oil in a small saute pan over medium heat. Add chopped onion, and cook until translucent, 2 to 3 minutes. Transfer rice and chopped onion to a bowl, and toss with mint, lemon zest, parsley, salt, lemon juice, and remaining 2 teaspoons olive oil. Serve at room temperature.

Steps:

• Pomegranate relish:
• Place a rack in upper third of oven; preheat to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5-8 minutes. Let cool, then coarsely chop. Increase oven temperature to 450°F.
• Toss walnuts, pomegranate seeds, olives, oil, mint, parsley, pomegranate molasses, and garlic in a medium bowl to combine. Season with salt and pepper.
• Rice and assembly:
• Combine rice, butter, and salt in a 13x9" baking dish, then pour in a scant 3 1/2 cups water; top with mint sprigs. Cover tightly with foil and bake until rice is tender and water is absorbed, 30-35 minutes. Remove from oven; pluck out mint. Fluff rice with a fork.
• Heat broiler. Arrange feta over rice. Broil until rice around edges of pan is browned and crisp and feta is starting to brown, 8-10 minutes. Spoon pomegranate relish over.

Steps:

• Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until translucent, about 5 minutes. Add rice and stir 1 minute. Add broth. Bring to boil. Reduce heat to low, cover and cook until broth is absorbed, about 20 minutes. Fluff rice with fork. Add feta and mint and mix in with fork. Season with salt and pepper.