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
50g pecan nuts
1 tablespoon brown sugar
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
Cook the soya beans in boiling water for 5 minutes, drain and refresh in cold water.
Mix the beans and rice together in a bowl. Add the spring onions, pomegranates, cranberries, parsley and season well.
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.
Mix the dressing ingredient together and pour over the rice. Mix well and chill for 30 minutes before serving.
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