Name: Zesty pomegranate rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Middle Eastern
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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Zesty pomegranate rice

Zesty pomegranate rice

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4 out of 5.1 ratingRate

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

Vegetarian

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Moroccan-style chicken with carrot & orange salad

A star rating of 4 out of 5.1 rating

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal319
fat8g
saturates1g
carbs57g
sugars6g
fibre4g
protein8g
salt0.31g

low

Method

step 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.
step 2

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

Recipe from Good Food magazine, January 2010

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