Parsnip, Pecan And Wild Rice Salad
Add leftover Christmas turkey and warm this rice dish in the microwave for a couple of minutes, until poping hot, for a great St. Stephen's Day lunch.
4 people
25 minutes
15 minutes
Ingredients
- 250 g Basmati And Wild Rice Mix
- 0.5 tsp Black Pepper
- 100 g Dried Cranberries
- 1 - Lime juice only
- 1 tsp Manuka Honey
- 70 ml Organic Cider Vinegar With Mother
- 3 - Parsnips approx. 500g
- 2 - Red Apple
- 0.5 tsp Salt
- 200 ml SuperValu Extra Virgin Olive Oil plus 3 tbsp
- 0.5 bunch SuperValu Fresh Sage
- 70 g SuperValu Goodness Pecan Nuts
Method
- Preheat the oven to 200°C/gas mark 6.
- Pour the 200ml of olive oil into a small saucepan along with the cider vinegar and honey and warm gently for 5 minutes. Add half the cranberries and the salt and pepper and set aside to cool.
- Peel the parsnips and cut into 2cm slices on the diagonal. Toss in 2 tablespoons of olive oil, spread on a baking sheet and roast in the oven for 20 minutes.
- Meanwhile, cook the basmati and wild rice mix according to the packet instructions.
- In a dry frying pan set over a low heat, toast the pecans for 5 minutes. Tip out onto a plate to cool.
- Chop the unpeeled apples into 2cm cubes, then toss in the lime juice.
- Blend the cooled salad dressing with a stick blender. The thickened dressing will keep for up to four days in the fridge.
- Crisp the sage leaves by tossing them in 1 tablespoon of olive oil in a frying pan for 2 minutes over a high heat. Be careful not to let them burn. Drain the leaves by placing on kitchen paper once crisp.
- To serve, mix the rice, parsnips, pecans, apples and the remaining cranberries in a large bowl or serving platter. Dress with the cranberry dressing and sprinkle over the crisp sage leaves.
