Baked Rice with pomegranate

RICE

• 2 cups basmati rice
• 1/4 cups unsalted butter
• 3 1/2 cups boiling water 
• 40 g mint sprigs
• Salt and Pepper

SALSA

• 1/3 cup pitted olives
• seeds from 1 pomegranate
• 1/2 cups walnuts
• 3 tablespoons olive oil
• 1 tablespoon pomegranate molasses
• 1 small garlic clove
• 1/2 cup mint leaves
• 1/4 teaspoon salt

1. Preheat oven highest temperature 
2. Place rice in high sided ovenproof dish
3. Season with S&P, add butter, add water, top with mint sprigs, cover tightly with foil
4. Bake for 25 mins or until water has evaporated
5. Make salsa
6. Just before serving add salsa to rice
​