Cranberry sprout pecan pilaf
Ingredients
- 200g mixed basmati & wild rice
- 5 tbsp rapeseed or olive oil
- 1 large onion finely sliced
- thumb-sized piece ginger peeled and cut into chunks
- 2 garlic cloves
- small bunch coriander stalks roughly chopped, leaves chilled for later
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- juice and zest 1 lemon
- 500g brussels sprouts half finely sliced, the rest halved through the stalk
- 100g pecans
- 100g fresh cranberries
- 50g dried cranberries
- 50g butter
- natural yogurt to serve
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