Ingredients

• 250g/9oz chestnut mushrooms
• halved
• 1 onion
• finely chopped
• 2 garlic cloves
• crushed
• 1 unwaxed lemon
• finely grated zest only
• 150g/5½oz mix of brown basmati and wild rice
• rinsed
• 375ml/13fl oz hot vegetable stock
• 1 pomegranate
• seeds only
• 5 spring onions
• finely chopped
• 100g/3½oz watercress
• roughly chopped
• 2 tbsp extra virgin olive oil
• 15g/½oz fresh coriander
• roughly chopped
• 2 tbsp lemon juice
• sea salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• Place the mushrooms
• onion
• garlic
• lemon zest
• rice and vegetable stock in a casserole dish or small
• deep roasting tin. Cover tightly with kitchen foil or a lid and cook for 1 hour.
• Meanwhile
• to make the lemon and coriander dressing
• mix all the ingredients together in a small bowl. Set aside.
• Stir the dressing
• half the pomegranate seeds
• half the spring onions and the watercress into the rice. Taste and adjust the seasoning
• if needed. Garnish with the remaining pomegranate seeds and spring onions. Serve immediately.