POTS AND PANS CITY BLOG

If you want a lighter main course, or if you have leftover turkey, this Turkey Rice Salad is a good choice.  If you want to use this as a main course, the turkey can be cooked a day ahead and the rest of the salad made and assembled on the day of the feast.  Using a breast of turkey (instead of roasting a whole turkey) can be an easier way to go, while still supplying that traditional bit of turkey for Christmas or Thanksgiving dinner.

Ingredients:

• 1 ¼ cups brown rice
• 1 cup wild rice
• 2 crisp red apples, peeled, cored and chopped into cubes
• 2 stalks of celery, diced
• 1 cup seedless grapes, cut in half
• 3 TBSP. orange juice
• 2/3 cup mayonnaise
• 12 oz. cooked white turkey meat, chopped into bite-sized pieces
• Salt and pepper
• Red leaf lettuce

Combine the brown and wild rice and cook in a pot of boiling salted water for 25 minutes or until tender.  Drain the rice water out in a colander and rinse the rice under cold water.

Transfer the well-drained rice to a large bowl.  Add the apples, celery and grapes.  In a small bowl or a large measuring cup, mix the orange juice into the mayonnaise.  Spoon the mayonnaise mixture over the rice and fruit. Add the turkey.  Season with salt and pepper and mix well to coat the meat and fruit.

Arrange the rinsed red leaf lettuce leaves around the sides and bottom of a large serving dish or bowl.  Spoon the turkey salad into the centre.