Pomegranate kasha recipe

1. 1

   Pre heat oven to 180c.

2. 2

   In a dry pan over a mod heat toast the wheat for a few mins.

3. 3

   Keep shaking pan allowing wheat to colour a little but not burn.

4. 4

   Heat pomegranate and stock in a separate pan.

5. 5

   Add the stock, season with a little salt and pepper, dot with 20 grams of the butter.

6. 6

   Cover with a lid and put in oven and cook for about 20mins (till the liquid is all absorbed).

7. 7

   Remove pan from oven, leave to stand covered for 5 mins.

8. 8

   Remove lid and using a fork, mix through the remaining butter and the fresh arils - check the seasoning - serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.