Pomegranate Savoury

1. 1

   Set the rice or quinoa to boil.

2. 2

   Spoon pomegranate seed into a sieve and crush until you have about a tablespoonful of juice in a small bowl.

3. 3

   Add to the juice three tablespoonsful of soy sauce. Chop the chilli finely - take out the seeds and pith unless you want it really, really hot - and add to the sauce.

4. 4

   Shred the coriander and add to the sauce - leave to marinate while the grains are cooking.

5. 5

   When the grains are almost cooked, heat the oil in a frying pan. Slice the mushrooms into chunky strips and stir fry - add a small amount of plain soy sauce to help the mushrooms give up their juice and then add the five spice when they start to look glossy.

6. 6

   Drain any excess water from the grains and then stir in the soy sauce mix making sure it is really well distributed. Serve in deep bowls and top with the mushrooms.

* Per serving · 4 servings · Values may vary.