Turkey and wild rice pilaf with pecans and cranberries

Method

1. Soak the brown basmati rice in a bowl of cold water for 10 minutes. Pour the chicken stock into a medium pan, reserving 2 tbsp, and bring to the boil.
2. Half-fill another small pan with boiling water. Add the wild rice and cook for 30-35 minutes. Drain and set aside, uncovered.
3. Meanwhile, pour the brown rice into a sieve to drain away the cold water, then add to the hot chicken stock. Bring back to the boil, cover, reduce the heat to low and leave to cook for 25 minutes.
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4. When the brown rice is ready, turn off the heat and leave it undisturbed for 5 minutes. Remove the lid, drain, then set aside with the wild rice.
5. Bring a new pan of lightly salted water to the boil. Add the green beans and cook for 2 minutes. Add the sweetcorn to the pan with the beans and heat through for a further 2 minutes. Drain well.
6. Melt the reduced-fat spread in a large, deep non-stick sauté pan with a lid. Add the onion and cook gently until lightly golden. Add the cinnamon and cook for 1 minute, then stir in the turkey, the reserved stock and some seasoning. Cover and leave for 5 minutes, stirring occasionally, until just cooked through.
7. Remove the lid from the turkey mixture and stir in the brown and wild rice, beans and sweetcorn, cranberries, pecan nuts and parsley. Season to taste, then serve.