1 medium can of corn kernels
1/2 cup cranberries
1/4 cup pine nuts
1/3 bunch fresh Italian parsley, roughly chopped
1 cup roasted pumpkin
1 tbs olive oil
salt and pepper to season
curry powder
Run the rice under cold water in a colander.
Leaving the rice in the colander pour the entire can of corn (liquid and all) over the rice. Mix.
Add the rest of the ingredients and still well.
Season with oil, salt, pepper and curry powder. Toss well.
Refrigerate. Lasts approximately 5 days in the fridge.
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