Zesty pomegranate rice
This fragrant dish adds an exotic flavour to plain rice, delicious served with chicken kebabs
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 15 mins
Vegetarian, Low-fat
- Bring the stock and rice to the boil, then simmer for 10 mins. Drain the rice and set aside to rest for 5 mins.
- Add the pomegranate, coriander seeds, cumin, most of the toasted almonds, orange zest and seasoning. Sprinkle with the remaining toasted almonds.
319 kcalories, protein 8.0g, carbohydrate 57.0g, fat 8.0 g, saturated fat 1.0g, fibre 4.0g, sugar 6.0g, salt 0.31 g
Recipe from Good Food magazine, January 2010.
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http://www.bbcgoodfood.com/recipes/164621/
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Ingredients
- 500ml vegetable stock
- 250g basmati rice
- 100g or 120g tub pomegranate seeds
- 1 tsp coriander seeds , crushed
- 1 tsp ground cumin
- 50g toasted flaked almonds
- zest 1 orange
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Moroccan-style chicken with carrot & orange salad
Boneless chicken thighs, stuffed and dusted with spice, stay succulent when roasted and are much cheaper than breast meat
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ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 15 mins
Vegetarian, Low-fat
Ingredients
- 500ml vegetable stock
- 250g basmati rice
- 100g or 120g tub pomegranate seeds
- 1 tsp coriander seeds , crushed
- 1 tsp ground cumin
- 50g toasted flaked almonds
- zest 1 orange
319 kcalories, protein 8.0g, carbohydrate 57.0g, fat 8.0 g, saturated fat 1.0g, fibre 4.0g, sugar 6.0g, salt 0.31 g
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