Basmati and wild rice with raisins and pumpkin seeds recipe

By Lizzie Kamenetzky

  1. Serves 4
  2. Ready in 15 minutes
  3. Rating

A deliciously different veggie side dish: the rice provides carbohydrates, the pumpkin seeds are an excellent source of zinc, while the raisins add a touch of sweetness.

tried and tested
Basmati and wild rice with raisins and pumpkin seeds


  1. 300g basmati and wild rice
  2. Chicken or vegetable stock
  3. 100g pumpkin seeds
  4. A drizzle of pumpkin seed oil or walnut oil
  5. 75g juicy raisins
  6. 2 tbsp chopped fresh coriander


  1. 1. Cook the rice in a saucepan of boiling chicken or vegetable stock for 10-12 minutes, until tender, then drain.
  2. 2. Heat a pan and dry-fry the pumpkin seeds for a couple of minutes to toast, then add a drizzle of pumpkin seed oil or walnut oil, the rice and raisins. Add the coriander, toss well to mix through, check the seasoning and serve.


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