WILD RICE SALAD WITH CHICKEN, CRANBERRIES AND POMEGRANATE
Try this delicious salad with crunchy caramelised pecans , chicken and cranberries.
200g mixed long grain white and wild rice
100g soya beans
4 Spring onions, sliced
2 tbsp pomegranate seeds
3 tbsp parsley, chopped
30g dried cranberries, roughly chopped
50g pecan nuts
1 tbsp brown sugar
6 tbsp olive oil
3 tbsp rice wine vinegar
1 1/2 tsp caster sugar
1 Cook the rice in boiling salted water according to the packet instructions, drain and refresh in cold water. Drain well.. 2 Cook the soya beans in boiling water for 5 minutes, drain and refresh in cold water.
3 Mix the beans and rice together in a bowl. Add the Spring onions, pomegranates, cranberries and parsley and season well.
4 Melt the butter in a frying pan. Add the pecans and sugar and toast over the heat until caramelised. Leave to cool then roughly chop and add to the bowl.
5 Mix the dressing ingredients together and pour over the rice. Mix well and chill for 30 minutes before serving.
MAKES 6 PORTIONS
#annabelkarmel #salad #healthyrecipe #soyabeans