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 8g, carbohydrate 57g, fat 8 g, saturated fat 1g, fibre 4g, sugar 6g, salt 0.31 g
Recipe from Good Food magazine, January 2010.
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http://www.bbcgoodfood.com/recipes/164621/
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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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 8g, carbohydrate 57g, fat 8 g, saturated fat 1g, fibre 4g, sugar 6g, salt 0.31 g
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