Curried Turkey Rice Salad Recipe
Curried Turkey Rice Salad has an Implausible taste. The turkey and rice gives the Curried Turkey Rice Salad Astonishing taste.
Ingredients
1 onion, quartered
1 small carrot, chopped
1/2 celery stalk, chopped
1 teaspoon dried thyme
6 peppercorns
3 whole cloves
1 small bay leaf
6 parsley sprigs
1 cup chicken broth
2 cups water or enough to cover turkey
1 turkey breast with rib cage attached
4 cups cooked rice, cooled
1 cup raisins
1 cup coarsely chopped nuts such as walnuts, cashews, or almonds
1 red pepper, minced
4 tablespoons minced fresh coriander
For the dressing:
1 egg
1 egg yolk
2 tablespoons lemon juice
2 tablespoons white wine vinegar
1 tablespoon Dijon style mustard
2 1/2 teaspoons curry powder, or to taste
1 small garlic clove, chopped
1 small onion, chopped
Salt and pepper to taste
3/4 cup olive oil
1/2 cup vegetable oil
1/2 cup plain yogurt
Fresh sprigs of coriander for garnish
Directions
In a saucepan combine onions, carrots, celery, herbs, chicken broth, and water; bring to a boil and add turkey.
Simmer, partially covered, for 30 minutes or until tender.
Uncover and let turkey cool in liquid.
Remove meat from bones and cut into bite size pieces.
In a large bowl combine the turkey, rice, raisins, nuts, red pepper, and coriander.
Make the dressing: In a blender combine the egg, yolk, lemon juice, vinegar, mustard, curry powder, garlic, onions, and salt and pepper and blend until smooth.
With the motor running add the oils in a stream, and then the yogurt.
Blend the dressing until combined well.
Toss the salad with the dressing and garnish with the coriander.
Simmer, partially covered, for 30 minutes or until tender.
Uncover and let turkey cool in liquid.
Remove meat from bones and cut into bite size pieces.
In a large bowl combine the turkey, rice, raisins, nuts, red pepper, and coriander.
Make the dressing: In a blender combine the egg, yolk, lemon juice, vinegar, mustard, curry powder, garlic, onions, and salt and pepper and blend until smooth.
With the motor running add the oils in a stream, and then the yogurt.
Blend the dressing until combined well.
Toss the salad with the dressing and garnish with the coriander.
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