moroccan rice

moroccan rice


dessertspoon garam masala
teaspoon garlic powder
160g onion
150g frozen sweetcorn
150g peas
20g tomato puree
320g carrots
100g raisins
350g rice
teaspoon mustard
20ml veg oil
150g chick peas, soaked and cooked as per packet instructions
teaspoon chilli


Cook the rice. Whilst it is cooking, prepare your vegetables: chop carrots into little dice, cut onions into tiny slivers, as small as your knife will allow.

Then mix all the other ingredients together in a salad bowl and toss well. You will find that the addition of the frozen veggies will cool the rice down a lot. If you want the salad to be super cold, rinse your rice in cold water after cooking it, but before adding all the other ingredients.

nutritional information

This recipe contains per meal (including side dishes):
(K)calories- 703
protein (g)- 20
fat (g)-10
sat fat (g)- 1.44
carb (g)- 132
5 a day portions- 5
fibre (g)- 0
salt (g)- 0
calcium (mg)- 140
iron (mg)- 5

The salt value excludes any you have added yourself, as each family's tastes will differ