for 4 persons Ingredients

  • 45(3 tbsp.) Flora Light + 30 ml (2 tbsp.) extra to stir through at the end
  • 1onion, chopped
  • 3garlic cloves, chopped
  • 100g brown rice
  • 100g barley
  • 750ml (3 cups) chicken stock
  • 180g mixed dried fruit like peaches, apricots, and cranberries, chopped
  • Hand full of mixed fresh herbs like parsley, coriander and mint, chopped
  • Pomegranate seeds for serving


for brown rice and barley pilaf

  1. Heat the Flora Light in a saucepan over medium high heat. Add the onion and garlic and fry for 5 minutes or until softened.
  2. Add the brown rice and barley and fry for 2 minutes or until lightly toasted and coated with the Flora.
  3. Add the chicken stock. Bring to the boil, lower the heat and simmer for 35-40 minutes or until the stock is evaporated and the rice and barley is tender.
  4. Add the peaches, apricots and cranberries and extra Flora Light, stir through with the fresh herbs. Season with salt and freshly ground black pepper. Top with pomegranate seeds.