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
2 shakes of paprika
Salt and pepper
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.