Ingredients

The following ingredients have 10 Servings
  • 500g (1lb) brown basmati and wild rice
  • 1.5ℓ (6 cups) vegetable stock
  • 300g (10oz) fine green beans, cut into 2.5cm (1in) pieces
  • 2 onions, finely chopped
  • 30ml (2 tbsp) vegetable oil
  • 5ml (1 tsp) mixed spice
  • 100g (3oz) pecan halves
  • 100g (3oz) cashews, roasted and salted
  • 100g (3oz) dried cranberries
  • 1 pomegranate, seeds only
  • 60ml (4 tbsp) flat leaf parsley, washed and chopped

Instruction

  • Boil the rice for 25 minutes in the stock. Drain and set aside.
  • Boil the beans in salted water for 10 minutes or until tender. Drain and set aside.
  • Meanwhile, in a large casserole dish, fry the onions in the oil until cooked and softened.
  • Add the beans, rice and mixed spice to the onions and stir well.
  • (At this point you can freeze the rice mixture in a large Pyrex container and freeze for later use. After thawing the dish can simply be placed in the oven and reheated.)
  • Stir in the pecans, cashews and cranberries.
  • Serve with pomegranate seeds and parsley sprinkled on top.