Bejewelled baked rice recipe
Created by The Tesco Recipes team
This Middle Eastern-inspired baked rice dish is truly something special. With nuts, fresh and dried fruit, citrus and fresh herbs, it's a new taste and texture experience with every bite! Perfect for a party spread, night-in platter or weekend feast, everyone will be asking for the recipe.
See method- Serves 6
- Takes 45 mins
- 544 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 30g butter
- 2 onions, thinly sliced
- 1 tsp caster sugar
- 1 tbsp coriander seeds, lightly crushed
- 1 tbsp cumin seeds
- 400g basmati rice, rinsed
- 100g pecan halves, toasted and roughly chopped
- 100g curly kale, woody ends removed
- 100g dried cranberries
- 100g dried apricots, chopped
- 1 lemon, zest pared with a knife
- 250g pomegranate seeds
- 20g fresh mint, leaves picked and chopped
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Shop ingredientsEach serving contains
- Energy
- 2280kJ 544.0kcal
- Fat
- 18g
- Saturates
- 4g
- Salt
- 0.1g
- Sugars
- 28g
of the Reference intake
Carbohydrate 80.8gProtein 10.2gFibre 7.0g
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Sign in to shopMethod
- Preheat the oven to gas 9, 240°C, fan 220°C. Melt the butter in a frying pan over a medium heat and fry the onions for 10 mins or until softened and lightly golden. Stir through the sugar and spices for the final 3 mins.
- Scrape into a high-sided ovenproof dish about 25 x 30cm. Add the rice, pecans, kale, cranberries, apricots and lemon zest and pour over 800ml boiling water. Stir well, then tightly cover with foil and bake for 25 mins or until the water has been fully absorbed. Set aside to rest, still covered, for 10 mins.
- Remove the lemon zest, fluff up the rice with a fork, then fold through the pomegranate seeds and mint to serve.
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