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

Wild rice salad with cranberries, turkey & pomegranates
  • Serves: 6
  • Preparation time: 10 minutes

Method

  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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