3-2-1 Fragrant Jewelled Rice

Vegan
3-2-1 Fragrant Jewelled Rice
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Prep: 10 mins Cooks: 35 mins

Ingredients (Serves 2)

Metric
Imperial

  • 2 tbsp extra virgin olive oil
  • 100 g basmati ricerinsed (brown basmati rice)
  • 1 cinnamon stick
  • 3 cardamom podscrushed
  • 1 tsp turmeric powder
  • saffrona few saffron strands (optional)
  • 1 chickpeas (can)drained and rinsed
  • 160 g carrotjulienned (1 large, can also be coarsely grated)
  • 75 g spring greensfinely diced ((about 5), plus extra to garnish )
  • 1 orangezest and juice
  • 1 vegetable stock cube
  • 450 ml waterboiling
  • 160 g courgette julienned (2 medium, julienned or peeled into thin ribbons)
  • 20 g cherrysour cherries or barberries
  • 20 g flaked almonds
  • 30 g pistachiosroughly chopped (shelled and unsalted)
  • 15 g parsley chopped
DinnerLunch

Jewelled rice, the epitome of luxurious home cooking, combining saffron, barberries and nuts, was a favourite in my household when I was growing up. This version of the original is far quicker and it does not disappoint!

Prep: 10 mins Cooks: 35 mins

Ingredients (Serves 2)

Metric
Imperial

  • 2 tbsp extra virgin olive oil
  • 100 g basmati ricerinsed (brown basmati rice)
  • 1 cinnamon stick
  • 3 cardamom podscrushed
  • 1 tsp turmeric powder
  • saffrona few saffron strands (optional)
  • 1 chickpeas (can)drained and rinsed
  • 160 g carrotjulienned (1 large, can also be coarsely grated)
  • 75 g spring greensfinely diced ((about 5), plus extra to garnish )
  • 1 orangezest and juice
  • 1 vegetable stock cube
  • 450 ml waterboiling
  • 160 g courgette julienned (2 medium, julienned or peeled into thin ribbons)
  • 20 g cherrysour cherries or barberries
  • 20 g flaked almonds
  • 30 g pistachiosroughly chopped (shelled and unsalted)
  • 15 g parsley chopped

Put a lidded casserole dish over a medium heat and add 1 tablespoon of the olive oil, the rice, spices, chickpeas, carrots and spring onions and stir for 1 minute to allow the flavours to mingle.

Add the orange zest and juice, crumble in the stock cube, add plenty of salt and pepper and pour over the boiling water. Stir, cover and simmer for 35 minutes.

Remove from the heat, fold in the courgettes, cherries or barberries, nuts, parsley and the remaining extra-virgin olive oil and serve.

Cook's Tip

Scatter a generous pinch of dried rose petals over the finished dish to add floral fragrance and flavour.

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