12/29/15

A bastardized version of Ottolenghi's baked minted rice.  The store was out of mint and pomegranate, so I just used parsley and pomegranate molasses. It was still really good (and beautiful, although I didn't manage to get a picture), and I really liked the method of steaming the rice in the oven. I will definitely make it again, although I fear pomegranate season may have passed me by. We also had kielbasa (an unlikely companion, but some people in the house seem to need a lot of large chunks of protein at each meal) and a salad.