Rice, Rice, Baby

This is simple and delicious. It’s just a few added ingredients, but it transforms the rice into a colourful, tasty treat. You could try dried cranberries instead of pomegranate. 

It’s a great stored in the fridge for lunch the next day.

Serves 8, you can adjust for smaller portions

Cooking time: 30 minutes


Basmati rice, or any rice of your choice, enough for 8 people

300ml Chicken stock, or vegetable 

1 pomegranate 

1 onion

2 shakes of paprika

Salt and pepper

Pistachios, crushed


Put rice on to cook, and 10 minutes before it cooked start the below.

Fry a finely diced onion in a little coconut oil, add paprika and seasoning. Cook on a low heat for 5 minutes.

Add the pistachios and fry until golden for a further 5 minutes.

Drain the rice and add the mixture with the chicken stock to the rice and stir through well.

Finish with pomegranate seeds and some ripped up basil.


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