Ingredients

250ml vegetable stock

125g basmati rice

50g pomegranate seeds

1 tsp coriander seeds (crushed)

1 tsp ground cumin

25g toasted flaked almonds

zest 1/2 orange

Preparation

  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.

319 kcalories, protein 8g, carbohydrate 57g, fat 8 g, saturated fat 1g, fibre 4g, sugar 6g, salt 0.31g