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Turkey meatballs & pomegranate rice
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250g Waitrose Brown Basmati & Wild Rice
150g frozen peas
400g pack essential Waitrose British Lean Turkey Breast & Thigh Mince
1 bunch salad onions, thinly sliced
75g dried apricots, chopped
2 cloves garlic, finely chopped
125g pack pomegranate seeds
½ x 28g pack coriander, chopped
150g tub fat-free yogurt
2 tbsp white wine vinegar
1. Preheat the oven to 200°C, gas mark 6. Cook the rice in boiling water for 20-25 minutes, adding the peas for the last 3-4 minutes, drain.
2. Meanwhile, mix together the mince, half the salad onions, apricots and garlic, and season. Divide into 12 and roll into balls. Place on a baking tray lined with parchment and bake for 20 minutes – ensure the meatballs are cooked throughout with no pink meat or juices visible.
3. Add the pomegranate seeds, coriander and remaining salad onions to the rice, then season. Mix together the yogurt and vinegar and stir into the rice. Serve with the meatballs.
Typical values per serving:
This recipe was first published in January 2017.