INGREDIENTS

• 1 cup brown rice & quinoa blend of ancient grains
• 2 cups water
• 2 tablespoons olive oil
• 1 large brown onion, thinly sliced
• 1 teaspoon Just Foods Organic Crushed Garlic
• 1 teaspoon brown sugar
• 1/2 cup toasted pumpkin seeds, toasted
• 1/2 cup slivered almonds, toasted
• 1/2 cup currants
• 1 carrot, grated
• 1/2 bunch mint, chopped
• 1/2 bunch parsley, chopped
• 1/2 bunch coriander, chopped
• 1 small pomegranate, pearls removed

DRESSING

• 1 tablespoon orange juice
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1 teaspoon pomegranate molasses
• Black pepper to taste

METHOD

1. Rinse rice and quinoa with cold water in a fine strainer. Place in saucepan add water and bring to the boil. Reduce heat and simmer covered for 25 minutes or until tender almost tender. Remove from heat and stand covered for 10 minutes. Allow to cool. Brown rice is yummy slightly chewy.
2. For the dressing, combine orange juice, lemon juice, cinnamon, allspice, pomegranate molasses, salt & pepper in a small jar and shake.
3. Heat oil in a frying pan over a medium heat, add onion and cook for 5 minutes. Reduce heat to low. Add brown sugar and garlic and cook for a further 10 minutes or golden until soft. Toss together brown rice and quinoa, pumpkin seeds, almonds, currants, carrot, herbs, pomegranate. Pour over dressing and toss.

TOTAL COOK TIME: 40 MINS
SERVES 4