Rinse the wild rice and pop it in a pot with a pinch if salt and 2 cups of water. Bring to the boil and then reduce to a simmer and cook for 40 minutes until cooked through.
While this is cooking cut the Brussel sprouts in half and melt the coconut oil down in a large pan. Once melted add the garlic and stir for 30 seconds then add the Brussels and cook for 7 minutes until golden. Throw in the thyme, cranberry’s, vinegar olive oil salt and pepper, pecans and the cooked rice, cook for another few minutes.
Top with pomegranates seeds and serve.