ChristmasFit

Christmas leftover ideas

In a bid to make Christmas as stress-free as possible, we have some more ideas for Christmas leftovers. Recipe courtesy of  www.rossandrossfood.co.uk.

WARM RICE, ROASTED SPROUT, PECAN & POMEGRANATE SALAD

Ingredients
400g Brussel Sprouts, prepared and sliced in half
1 tsp chilli flakes
Olive oil
Salt and pepper, to season
For the salad:
400g cooked and prepared rice (we used a mix of wild rice and quinoa)
Half tin chickpeas, drained
One red onion, peeled and chopped
3 cloves garlic, minced
Two handfuls pecans, chopped
One small handful pistachios, chopped
Salt and pepper, to taste
Optional: pinch chilli flakes to taste
To serve: Fresh parsley, lemon juice, pomegranate seeds

Method
Start by preheating the oven to 200C. Place your prepared sprouts on a lined baking tray and drizzle in oil. Sprinkle over the chilli flakes to coat, then season. Using your hands, toss the sprouts so that they are all evenly covered. Place in the oven to roast for 30 to 40 minutes, constantly checking that the sprouts are not burning or browning too fast. If they are, lower the heat. Remove once slightly crisp around the edges and a light brown. Set aside.
In a large frying pan, heat some oil, then fry the onion for a few minutes. Add in the garlic and continue to fry, stirring often, until the onion is starting to go translucent. Tip in the cooked rice, pecans, chickpeas, pistachios and cooked sprouts – as well as the chilli flakes, if using – and continue to cook, stirring often, until warm and fragrant. Season to taste.
Serve immediately, topped with plenty of pomegranate seeds, fresh parsley and drizzles of fresh lemon.

 

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Suzi

Suzi

Editor in chief Suzi Dixon studied at Bournemouth university, went away for a while to work at The Daily Telegraph, then moved back to the sunny South coast for a quiet (er) life. Bournemouth News & Info is her website and she is assisted by the fabulous Fred From France in all things geeky and technical. Hire us to make your website, too, if you like.

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