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Cranberry, sprout and walnut pilaf recipe

Cranberry, sprout and walnut pilaf recipe

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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
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 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

  • 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


  1. 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.
  2. Bring a saucepan of water to the boil, add the halved sprouts and cook for 3 mins; drain and set aside.
  3. 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.
  4. 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.

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