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
Using a medium-sized saucepan, boil the rice for 25 minutes in the stock. Drain and set aside in a Pyrex Expert Bowl.
Boil the beans in salted water for 10 minutes or until tender. Drain and add to the bowl.
Meanwhile, in a large pan, fry the onions in the oil until softened.
Add the mixed spice and onions to the bowl and stir well.
At this point, you can store and freeze the mixture in a large Pyrex Cook & Freeze dish ready for later use. After defrosting, the dish can simply be placed in the oven (without the lid) or microwave to reheat.
When you are ready to serve, stir in the pecans, cashews and cranberries, then sprinkle with pomegranate seeds and parsley on top.
TIP: For ease, measure out the mixed spices, pecans, cashews and cranberries into Pyrex Ramekins before you begin cooking so they can effortlessly be added to the recipe when required.
Recipe courtesy of Pyrex
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