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£2.50/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Cook the rice in plenty of boiling, lightly salted water for 20-25 minutes or until tender. Meanwhile, heat a dry frying pan and toast the almonds until golden. Tip out onto a plate. Add the frozen mixed vegetables to the pan and cook gently, stirring, for 8-10 minutes until completely cooked and hot through.
Reserve a few mint leaves and parsley sprigs. Finely chop the remainder and combine with the kefir and a little seasoning in a bowl.
Thoroughly drain the rice and add to the frying pan with the zhoug and garlic. Cook, stirring for a further 3 minutes. Transfer to serving plates and spoon the kefir over. Scatter with the almonds and reserved herb sprigs.
Typical values per serving when made using specific products in recipe
Energy | 1,976kJ/ 469kcals |
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Fat | 11g |
Saturated Fat | 2.8g |
Carbohydrates | 76g |
Sugars | 14g |
Fibre | 7.8g |
Protein | 13g |
Salt | 0.7g |
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