Rice, walnuts and pomegranate

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My Colombia travels are nearly over! In between munching through an inordinate amount of arepas and empanadas, I wanted to share this vegan one-pot wonder you’ll want to bury your face in. Thanks for the inspiration @lucindatoole!

Takes 30 minutes, makes 4 work lunches

INGREDIENTS
300g brown rice
2 big red onions, finely sliced
2 cloves of garlic, minced
200g walnuts, roughly chopped
A red chilli, finely diced
A generous swig of pomegranate molasses
A handful of parsley, roughly chopped
A teaspoon of ground cinnamon
A veggie @knorruk stock pot
Olive oil
Salt and pepper

METHOD
1) Put a saucepan on a medium heat. Add the onions, garlic, cinnamon and chilli. Cook down slowly for 10-15 minutes, until the onions are caramelised and sticky.
2) Add the pomegranate molasses and walnuts, stir, then fold through the rice. Make sure all the rice is well coated with everything. Throw in the veggie stock pot, adding enough boiling water until the rice is just covered. Cover with a lid, bring to the boil then turn the heat right down and simmer for 15 minutes or until all the water has been absorbed.
3) When the water has absorbed, turn off the heat completely. Take the lid off the pan, lay a teatowel over the pan then replace the lid. Leave to stand for 5 minutes; this will help keep the rice fluffy.
4) Fold through the parsley and check the seasoning before you serve, it might need an extra swig of pomegranate molasses or a few extra grinds of pepper.

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