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Ingredients

Method

  • STEP 1

    Bring the stock and rice to the boil, then simmer for 10 mins. Drain the rice and set aside to rest for 5 mins.

  • STEP 2

    Add the pomegranate, coriander seeds, cumin, most of the toasted almonds, orange zest and seasoning. Sprinkle with the remaining toasted almonds.

Recipe from Good Food magazine, January 2010

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