|Preparation time:||10 mins|
|Cook time:||5 mins|
- Leftover turkey, sliced or shredded
- 200g pomegranate seeds (or seeds from 1 pomegranate)
- 100g flaked almonds, lightly toasted
- 100g white basmati rice
- 250g wild rice
- Any left over greens like beans, sprouts etc. - sliced and/or shredded
- 3 tbsp olive oil
- 1 tbsp honey
- 1 orange - juice only
- 1 tbsp fennel seeds. toasted and ground
Place the rice in a large pan and add water so that it comes about 2 cm above the level of the rice and stir. Bring to the boil then simmer gently with the lid on the pan for 10 - 15 minutes. Drain any excess water and fluff up with a fork.
Tip rice onto a large plate or serving platter.
Put a dry frying pan over a low heat. Add the almond flakes and toast for 5 minutes or so unto golden. Remove from the pan, placing in a small bowl to cool.
Add the pomegranate seeds and toasted almonds to the rice, reserving a tbsp of each.
Add the raw shredded greens ( or lightly steam if preferred ) or if using leftover cooked sprouts, thinly slice these before adding to the dish.
Tear or shred any leftover turkey into bite size pieces and add to the rice. Mix all together.
In a dry frying pan, toast the fennel seeds for about 5 minutes. Allow to cool then grind in a pestle and mortar or with the back of a spoon.
Add the crushed seeds to a jam jar or bowl, add the other ingredients and shake or stir well until combined.
Drizzle half the dressing over the rice. Scatter the remaining spoonful pomegranate seeds and toasted almonds over the top. Put the remainder of the dressing in a small jug to serve with the rice.