Turkey, wild rice and cranberry salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Water |
| 1 | tablespoon | Water (in addition to the above) |
| 1 | cup | Wild rice |
| ½ | teaspoon | Salt |
| 1 | cup | Cranberries |
| 1 | tablespoon | Sugar |
| ½ | cup | Diced carrot |
| ¼ | cup | Olive oil |
| 2 | tablespoons | Fresh lemon juice |
| 1 | small | Clove garlic; minced |
| Salt and pepper | ||
| ¾ | pounds | Cooked turkey; shredded (about 2 cups) |
| ½ | cup | Chopped celery |
| ½ | cup | Chopped fresh parsley |
| ½ | cup | Chopped red onion |
| ¼ | cup | Raisins |
| Green leaf lettuce | ||
Directions
Bring 3 cups water, wild rice and ½ tsp salt to boil in heavy medium saucepan. Cover and cook over medium-low heat until rice is tender and water is absorbed, about 55 minutes. Cool rice completely. Set aside.
Combine cranberries and remaining 1 tbsp water in heavy small saucepan.
Cook over medium-low heat until cranberries just begin to soften, stirring constantly, about 2 minutes. Add sugar and cook over high heat until sugar is dissolved and cranberries are tender, about 5 minutes. Transfer to plate and refrigerate until chilled.
Steam carrots until crisp-tender, about 4 minutes. Rinse carrot with cold water to cool. Whisk olive oil, lemon juice and garlic to blend in small bowl. Season dressing with salt and pepper.
Combine rice, carrot, turkey, celery, parsley, onion and raisins in large bowl. Pour dressing over. Add cranberries and toss thoroughly. (Can be prepared 8 hours ahead. Cover and refrigerate.) Line 6 plates with lettuce leaves. Divide salad among plates and serve.
Recipe by: Bon Appetit Magazine November 1990 Posted to JEWISH-FOOD digest V97 #310 by Linda Shapiro <lss@...> on Nov 27, 1997