Recipe Zesty Pomegranate Rice

[Kake Lover]

SERVES 4

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

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 of 1 orange

Method

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.

Recipe from Good Food magazine, January 2010