Cranberry, sprout and walnut pilaf recipe
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- Serves 6
- 34 mins to prepare and 16 mins to cook
- 423 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
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
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Shop ingredientsEach serving contains
- Energy
- 1775kJ 423.0kcal
- Fat
- 15g
- Saturates
- 2g
- Sugars
- 17g
- Salt
- 0.8g
of the Reference intake
Carbohydrate 58.1gProtein 9.7gFibre 7.3g
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- 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
