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Zesty pomegranate rice

Zesty pomegranate rice

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Prep: 10 mins Cook: 15 mins

Easy

Serves 4
This fragrant dish adds an exotic flavour to plain rice, delicious served with chicken kebabs

Nutrition and extra info

  • Vegetarian

Nutrition

  • kcalories319
  • fat8g
  • saturates1g
  • carbs57g
  • sugars6g
  • fibre4g
  • protein8g
  • salt0.31g
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Ingredients

  • 500ml vegetable stock
  • 250g basmati rice
  • 100g or 120g tub pomegranate seeds

    Pomegranate

    pom-ee-gran-at

    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…

  • 1 tsp coriander seeds, crushed

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 1 tsp ground cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 50g toasted flaked almonds

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • zest 1 orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

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Method

  1. Bring the stock and rice to the boil, then simmer for 10 mins. Drain the rice and set aside to rest for 5 mins.

  2. Add the pomegranate, coriander seeds, cumin, most of the toasted almonds, orange zest and seasoning. Sprinkle with the remaining toasted almonds.

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