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- Wild Rice with Pickled Shallots, Cranberries and Pear
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Search results for 3 echalion shallots, peeled and very thinly sliced
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Ingredients
- 250g basmati and wild rice
- 3 echalion shallots, peeled and very thinly sliced
- 120ml white wine vinegar (check for gluten free)
- 1 generous pinch sea salt
- 1 lemon, zested and juiced
- 2 tbsp olive oil
- 1 large garlic clove, crushed or grated
- 100g whole almonds, roughly chopped
- 100g dried cranberries
- 2 just-ripe pears, peeled into strips with a vegetable peeler (discard the core)
- ½ (25g) bunch dill, sprigs picked and roughly chopped
- 2 tsp sumac