3 cups water
2½ cups Charleston Gold rice
2 tsp. kosher salt
6 mint sprigs, leaves removed and chopped (You need 1/2 cup; reserve the stems)
Seeds from 1 pomegranate
2 Tbs. pomegranate molasses
1⁄2 cup sliced green olives
1⁄2 cup walnut halves, toasted and crushed
2 cloves garlic, minced
1⁄4 cup extra-virgin olive oil
Sea salt
Place the water in a medium saucepan and bring to a boil over medium-high heat. Meanwhile, thoroughly rinse the rice by submerging it in a bowl of cold water and stirring it to help remove excess starch. Drain and rinse thoroughly and repeat this process. When the water comes to a boil, add the salt, mint stems, and washed rice, stir once, cover, and reduce the heat to low. Cook for seven minutes. Stir, re-cover, and cook for seven minutes. Fork out the rice into a medium, lightly oiled casserole dish and remove the mint stems.
Place the pomegranate seeds, pomegranate molasses, chopped mint, olives, walnuts, garlic, and olive oil in a bowl. Mix and season lightly with a pinch of salt. Spoon it over the rice and bake for five minutes. Serve immediately.
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