- Prep time 10 minutes
- Total time 50 minutes
- Portion size 12 servings
In large saucepan, heat olive oil over medium heat; cook onions and garlic, stirring occasionally, for 4 minutes. Add broth, 2 1⁄2 cups water and bay leaves; bring to boil.
Preheat oven to 425°F. Place rice in 4-cup baking dish; pour in boiling broth mixture. Season with salt and pepper. Cover with foil; bake until liquid is absorbed and rice is tender, 30 to 40 minutes. Remove from heat and let stand for 10 minutes.
Remove bay leaves and fluff rice with fork. (Make-ahead: Can be refrigerated for up to 2 days. To reheat, cover dish with foil; bake in 350°F oven until heated through, about 30 minutes.) To serve, spoon salsa over top.
Pecan, Green Olive & Pomegranate Salsa
In bowl, combine 1 cup pomegranate seeds, 3⁄4 cup pecans, 1⁄4 cup coarsely chopped roasted pistachios, 1⁄2 cup sliced green olives, 1 finely chopped shallot, and 1 tbsp each olive oil, honey, lemon juice, chopped fresh parsley and walnuts. Season with salt and pepper. Let stand for 15 minutes. (Make-ahead: Can be refrigerated for up to 2 days; let come to room temperature before serving.) Makes about 2 1⁄2 cups.
Did you know?
Cooking rice in the oven is actually the best way to do it: The rice cooks evenly without sticking to the bottom of a pot and it frees up a stovetop burner when you’re preparing a meal.
Nutritional facts PER SERVING: about
- Iron 1.1 mg
- Fibre 2 g
- Sodium 250 mg
- Sugars 6 g
- Protein 8 g
- Calories 395
- Total fat 14 g
- Saturated fat 2 g
- Total carbohydrate 60 g