Basmati and wild rice with raisins and pumpkin seeds

  • for 4 people
  • Ready in 15 minutes
  • Easy
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.

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


1. Cook the rice in a saucepan of boiling chicken or vegetable stock for 10-12 minutes, until tender, then drain.
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.

From February 2009

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