Jewelled rice

Name: Jewelled rice
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6
Ingredients: 2½ tbsp olive oil; ¼ tsp ground allspice; 5 cardamom pods, seeds only, crushed; ¼ tsp ground cinnamon; ¼ tsp ground coriander; 1 pinch ground cloves; ¼ tsp freshly ground black pepper; ¼ tsp ground cumin; ¼ ground nutmeg; 1 onion, finely chopped; 300 g basmati rice; 1 tsp fine salt; 250 ml vegetable stock; 50 g flaked almonds; 50 g pine nut kernels; 90 g pack pomegranate seeds

The perfect Easter accompaniment.

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VeganVegetarian

Serves6
CourseSide
Prepare5 mins
Cook30 mins
Total time35 mins
Plusstanding

Ingredients

2½ tbsp olive oil
¼ tsp ground allspice
5 cardamom pods, seeds only, crushed
¼ tsp ground cinnamon
¼ tsp ground coriander
1 pinch ground cloves
¼ tsp freshly ground black pepper
¼ tsp ground cumin
¼ ground nutmeg
1 onion, finely chopped
300g basmati rice
1 tsp fine salt
250ml vegetable stock
50g flaked almonds
50g pine nut kernels
90g pack pomegranate seeds

Method

Heat 2 tbsp oil in a lidded pan; reduce to a low heat and add the spices. Stir for 1 minute, then add the onion; cook for 5-8 minutes until soft and translucent. Add the rice, stir for 1 minute, then add the salt, stock and 250ml water. Cover and cook gently over a medium-low heat for 15 minutes, until the rice is cooked. Remove from the heat and let stand for 10 minutes, still covered.
Meanwhile heat ½ tbsp oil in a small pan and toast the almonds, then the pine nuts until both are golden; set aside. Fluff the rice up with a fork, transfer to a serving dish and scatter liberally with the pomegranate seeds and toasted nuts.

Nutritional

Typical values per serving when made using specific products in recipe

Energy	1,542kJ/ 368kcals
Fat	17g
Saturated Fat	1.8g
Carbohydrates	43g
Sugars	4.4g
Fibre	3g
Protein	8.4g
Salt	0.9g

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Jewelled rice

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