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
| Onion | 1 , quartered | |
| Carrot | 1 Small, chopped | |
| Stalk celery | 1/2 , chopped | |
| Dried thyme | 1 Teaspoon | |
| Peppercorns | 6 | |
| Whole Cloves | 3 | |
| Bay leaf | 1 Small | |
| Parsley sprigs | 6 | |
| Chicken broth | 1 Cup (16 tbs) | |
| 2 cups water or enough to cover turkey | ||
| 1 turkey breast with rib cage attached | ||
| Cooked rice | 4 Cup (16 tbs), cooled | |
| Raisins | 1 Cup (16 tbs) | |
| 1 cup coarsely chopped nuts such as walnuts, cashews, or almonds | ||
| Pepper red | 1 To taste, minced | |
| Coriander | 4 Tablespoon, minced | |
| Egg | 1 (For the dressing:) | |
| Egg yolk | 1 (For the dressing:) | |
| Lemon juice | 2 Tablespoon (For the dressing:) | |
| White wine vinegar | 2 Tablespoon (For the dressing:) | |
| Dijon style Mustard | 1 Tablespoon (For the dressing:) | |
| Curry powder | 2 1/2 Teaspoon (For the dressing:) | |
| Garlic | 1 Clove (5gm), chopped (For the dressing:) | |
| Onion | 1 Small, chopped (For the dressing:) | |
| Olive oil | 3/4 Cup (16 tbs) (For the dressing:) | |
| Vegetable oil | 1/2 Cup (16 tbs) (For the dressing:) | |
| Plain yogurt | 1/2 Cup (16 tbs) (For the dressing:) | |
| Fresh sprigs of coriander for garnish | ||
| Salt | To Taste | |
| Pepper | To Taste | |
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.
Chef
