food

Middle Eastern Inspired Jewelled Rice and Meat-free Meatballs

You know what, we’re in the mood for our Middle Eastern Inspired Jewelled Rice and Meat-free Meatballs. We mean, don’t get us wrong, we’re always in the mood, but today hits different. Fancy a portion Green Cuisine?

food

Middle Eastern Inspired Jewelled Rice and Meat-free Meatballs

You know what, we’re in the mood for our Middle Eastern Inspired Jewelled Rice and Meat-free Meatballs. We mean, don’t get us wrong, we’re always in the mood, but today hits different. Fancy a portion Green Cuisine?

Supplies

  • 1x pack Birds Eye Green Cuisine Meat-Free Meatballs
  • 200g Basmati and wild rice mix
  • ½ tsp salt
  • ½ tsp turmeric
  • ½ tsp cinnamon
  • 1 tbsp of olive oil
  • 1 large onion, peeled and sliced
  • 2 garlic cloves, peeled and sliced
  • 1 tsp cumin
  • 400g tin green lentils, drained and rinsed
  • 70g jumbo golden raisins, chopped
  • 40g flaked almonds
  • 100g pomegranate seeds
  • 10g dill, roughly chopped
  • 10g coriander, finely chopped
  • 2 tbsp pomegranate molasses
  • 2 tbsp olive oil
  • ½ lemon, zest and juice
  • 100g greek yoghurt
  • 5g mint
  • Zest of ½ lemon
  • Juice of ½ lemon
  • Salt and pepper
  • Dill
  • Mint Leaves
  • 2 tbsp Pomegranate seeds

Steps

  1. Cook the Birds Eye Meat Free Meatballs for 15 minutes at 180°c.
  2. Make jewelled rice: Rinse the rice until the water runs clear. Bring a pan of water to the boil, add the rice. Cover and simmer for 18 mins until the rice is cooked. Remove from the heat, drain and return to the saucepan and fluff up using a fork.
  3. Whilst the rice is cooking, heat a frying pan over a medium heat and add the olive oil, onion, garlic and salt. Slowly cook for 10 mins until soft. Add the cumin, turmeric and cinnamon and cook for 1 min. Remove from the heat.
  4. Make the yoghurt dressing: Mix the greek yoghurt, mint, lemon zest and lemon juice in a small bowl. If needed, add some water to the dressing to let it down to make a drizzle consistency.
  5. Mix together pomegranate molasses, olive oil, lemon zest and juice and season to taste.
  6. Next add the drained lentils, spiced onions and garlic, jumbo golden raisins, almonds, pomegranate seeds, dill and coriander to the rice and lentils. Stir to combine. Pour the pomegranate dressing over the jewelled rice, and mix to combine.
  7. To serve: Place the rice into a serving bowl and top with the Birds Eye Meat Free Meatballs. Drizzle with the yoghurt dressing, and top with herbs and pomegranate seeds.