Wild rice salad with cranberries, turkey & pomegranate by Annabel Karmel

Wild rice salad with cranberries, turkey & pomegranates

by Annabel Karmel |
Published on

Preparation Time

10 minutes




  • 200g mixed long grain white and wild rice

  • 175g cooked turkey, finely diced

  • 100g frozen Soya beans

  • 4 spring onions, sliced

  • 2 tablespoons pomegranate seeds

  • 3 tablespoon parsley, chopped

  • 30g dried cranberries, roughly chopped

  • 20g butter

  • 50g pecan nuts

  • 1 tablespoon brown sugar

  • Dressing

  • 6 tablespoons olive oil

  • 3 tablespoons rice wine vinegar

  • 1 1/2 teaspoons caster sugar

  • Cook the rice in boiling salted water according to the packet instructions, drain and refresh in cold water. Drain well

  1. Cook the soya beans in boiling water for 5 minutes, drain and refresh in cold water.

  2. Mix the beans and rice together in a bowl. Add the spring onions, pomegranates, cranberries, parsley and season well.

  3. 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.

  4. Mix the dressing ingredient together and pour over the rice. Mix well and chill for 30 minutes before serving.

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