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Pomegrante Rice

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.

Added 12th April 2015
Recipe by Alison Wheatley

This recipe is...

  • High Fibre High Fibre
  • Low Calorie Low Calorie
  • Low Fat Low Fat
  • Low Sugar Low Sugar
  • Slimming World Friendly Slimming World Friendly
  • Vegan Vegan

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
  • Preparation Time: 10 mins
  • Cooking Time: 20 mins
  • This recipe makes 4 servings

This recipe is free from...

Celery
Crustaceans
Dairy
Egg
Fish
Gluten
Lupin
Molluscs
Mustard
Peanuts
Sesame
Soya
Sulphites
Tree Nuts

Method

1. 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.

2. While the rice is cooking, chop the spring onions.

3. 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.

4. 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.

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