Jewelled rice

Jewelled rice

The perfect Easter accompaniment. 

5 out of 5 stars(1) Rate this recipe
VeganVegetarian
  • Serves6
  • CourseSide
  • Prepare5 mins
  • Cook30 mins
  • Total time35 mins
  • Plusstanding

Ingredients

  • 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

  1. 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.

  2. 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

Rating details

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Overall rating (5/5)

5 out of 5 stars1 rating