-
-
Add this recipe to your binder
This recipe is in your binder
-
Cranberry, sprout and walnut pilaf recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
1 rating
This bejewelled rice is fragrant with cinnamon and nutmeg and has added crunch from crispy Brussels sprouts. This is a great vegan and gluten-free option for your Boxing Day celebrations. See method
Ingredients
- 3 x 250g packs microwave pilau rice
- 50g walnut halves, roughly chopped
- 400g Brussels sprouts, peeled, half finely sliced and half halved
- 1 tbsp vegetable oil
- 2 onions, thinly sliced
- 2 large garlic cloves, thinly sliced
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 100g dried cranberries
- 30g fresh flat-leaf parsley, finely chopped
- 2 tbsp tahini
Each serving contains
-
Energy
1775kj
423kcal
21%
-
Fat
15g
22%
-
Saturates
2g
10%
-
Sugars
17g
19%
-
Salt
0.8g
13%
of the reference intake
Carbohydrate 58.1g
Protein 9.7g
Fibre 7.3g
Method
- Cook the rice according to pack instructions. Toast the walnuts in a large frying pan, set over a high heat, for 2-3 mins until lightly golden and fragrant. Set aside.
- Bring a saucepan of water to the boil, add the halved sprouts and cook for 3 mins; drain and set aside.
- Heat the oil in the frying pan over a medium-high heat. Add the onions and garlic and fry for 5 mins, tossing occasionally. Add the sliced and halved sprouts and cook for 5 mins until they start to take on some colour.
- Toss through the rice, cinnamon, nutmeg and cranberries. Fry for 5 mins until the rice is starting to crisp, then remove from the heat and stir in the parsley. Sprinkle over the walnuts and drizzle with tahini to serve.
See more Vegan Christmas recipes