- 1 1/2 cups basmati rice
- 1 1/2 cups cranberries
- 100g pine nuts
- 3/4 cup shredded coconut
- 3 tbs olive oil
- 600g button mushrooms, sliced
- 1 long red chilli, finely chopped
- 8 spring onions, thinly sliced
- 1 lemon, juiced
- 1 cup chopped fresh herbs (like Thai basil, mint & coriander)
| - Rinse rice then cook following the absorption method on the packet. Drain and rinse well. Spread onto a tray, cover and refrigerate until cold
- Cover cranberries with boiling water and stand 5 minutes. Drain and set aside. Toast pine nuts in a small non-stick frying pan over medium heat until light golden. Add the coconut and cook further 1 minute until lightly toasted
- Heat a deep large frying pan over high heat until hot. Add oil and mushrooms and cook, shaking pan often for 5 minutes until golden and tender
- Add the chilli and onions and cook 1 minute. Add the lemon juice, cranberries and rice. Cook, 3-5 minutes until warmed through
- Add the pine nuts, coconut and herbs. Season with salt and pepper, toss to combine. Serve warm or at room temperature
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