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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

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