Yield: 4 servings
|¾ cup||Wild rice|
|½ pounds||Smoked turkey; in 1/2" cubes|
|1||Cucumber; peeled, seeded cut in 1/2" cubes (about 1 cup)|
|½ cup||Minced green onions|
|¼ cup||Olive oil|
|2 tablespoons||Red wine vinegar|
|Salt and pepper; to taste|
|Red leaf lettuce|
Rinse wild rice under running water. In 2-quart saucepan, bring 2½ cups water to a boil. Add rice, stir, reduce heat, cover and cook 30 to 40 minutes or until rice is tender. Drain off any excess liquid.
While rice is cooking, pour boiling water over sun-dried tomatoes to cover; let stand 10 to 20 minutes, until soft. Drain; cut into thin strips.
In a large bowl, combine tomatoes, turkey, cucumber, green onions, oil, vinegar, salt and pepper. Add to warm rice and toss. Taste and adjust seasonings.
Serve lukewarm on lettuce-lined plates or refrigerate until 30 minutes before serving.
Yield: 4 to 6 servings.
From _Rice_ by Bonnie Tandy Leblang and Joanne Lamb Hayes (Harmony Books) in "Los Angeles Times Daily News" writer Natalie Haughton's 09/01/93 "Versatility Makes Any Kind of Rice a Satisfying Choice for Salad Days" article in "The (Louisville, KY) Courier-Journal." Pg.
C10. Typed for you by Cathy Harned.
Submitted By CATHY HARNED On 11-29-94