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.
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Serves: 4 people
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250 g Basmati And Wild Rice Mix
0.5 tsp Black Pepper
100 g Dried Cranberries
1 - Lime
1 tsp Manuka Honey
70 ml Organic Cider Vinegar With Mother
3 - Parsnips
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
- 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.