Fonio Pilaf with Cranberries, Sage and Hazelnuts | The Rocks and Dirt Bakery

Ingredients

• 2 tbsp olive oil
• 1 cup uncooked fonio
• 2 cups water
• 2 tbsp grass fed or vegan butter
• 3 tbsp finely minced fresh sage or rosemary
• ⅓ cup fresh or frozen cranberries
• zest and juice of 1 medium orange or lemon
• sea salt and freshly cracked pepper to taste
• ⅓ cup lightly toasted raw hazelnuts*