Rice with raisins and pumpkin seeds

  • Serves 4
  • Ready in 15 minutes
  • Easy
This rice with raisins and pumpkins seeds makes a lovely vegetarian 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

Main Ingredients:

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