Spiced Rice with Pumpkinseeds

photo (44)Thanks to all the flavours it tastes like there is a lot more going on in this dish then there really as there are so few ingredients (spices, vegetable stock, brown rice, peas and pumpkin seeds). The brown rice makes this a filling meal, although it doesn’t feel like the heartiest dish as you’re only getting the goodness from the peas and the pumpkinseeds, it would be good if there was more vegetables so you can get the maximum amount of nutrition out of your meal. This dish is definitely tasty and satisfying but not on the level that Gwyneth Paltrow’s recipes are. This recipe is from Carol Vorderman’s “Detox for Life”, is suitable for vegans and is sugar, gluten, wheat and nasty ingredient free.

Makes 4 servings

  • 1/2 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 300g brown rice
  • 900ml vegetable stock
  • 225g frozen peas
  • 4 tablespoons pumpkinseeds toasted

Dry fry the cumin seeds, coriander and brown rice in a large saucepan for 2 minutes.

Add the vegetable stock, bring to the boil and then simmer for 20-25 minutes.

Add the peas and cook for a further 3 minutes.

Stir in the pumpkinseeds and heat through before serving.

Carol Vorderman’s Detox

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