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Place the rice in a pan of water, cook on a hob until rice is tender, around 15 minutes. Once cooked, drain off the water with a sieve and place the rice back in the pan.
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While the rice is cooking, chop the spring onions.
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Put the rice back on the heat and stir though the drained chickpeas and mixed bean salad, coriander, chilli flakes and spring onions, leave on the heat until the chickpeas are heated through and soft.
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Separate the rice onto 4 plates, chop the lemon in half and add lemon juice to the top of the rice, top with pomegranate seeds and serve.
Gluten Free Pomegrante Rice
Back to all recipes.Rice makes for some very nice vegan dishes, like quinoa it is one of those grains that are so versatile you can make a barrage of different dishes whether meat or plant based. This dish is vegan and full of flavour and goodness, the pomegranate seeds blow a wave of fruity freshness into a savoury dish.
This recipe is...
- Preparation Time: 10 mins
- Cooking Time: 20 mins
- This recipe makes 4 servings
Ingredients
240g basmati rice
240g canned chickpeas, drained
200g canned mixed bean salad, drained
2tsp coriander
2tsp chilli flakes
8 spring onions
1 lemon
200g pomegrante seeds
Method
Nutritional Information (Per serving)
Cals
Calories
239
Carbs
43g
Fibre
6g
Fat
2g
Sugar
3g
Protein
3g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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