Pomegranate Savoury – a delicious recipe with Quinoa, pomegranate, Soy Sauce, Handful fresh coriander, chilli, mushrooms. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Set the rice or quinoa to boil.
2
Spoon pomegranate seed into a sieve and crush until you have about a tablespoonful of juice in a small bowl.
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
Shred the coriander and add to the sauce - leave to marinate while the grains are cooking.
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
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.
247
kcal
Calories
2
g
Fat
46
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 servings Quinoa or Rice, 1/4 pomegranate, 3-4 tablespoons Soy Sauce, Handful fresh coriander, and more.
Yes, Pomegranate Savoury falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
