Turkey Rice Salad Recipe
Ingredients
| Brown rice | 4 Ounce | |
| Water | 1 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| White rice | 1/3 Cup (16 tbs) | |
| Green beans | 3/4 pound, trimmed | |
| Cooked turkey breast - 3/4 pound, cut into 1/2-inch pieces | ||
| Mushrooms | 1/4 pound, thinly sliced | |
| Carrots | 1 Cup (16 tbs), thinly sliced | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Red-tipped leaf lettuce - 8 leaves | ||
| Parsley sprigs, for garnish | ||
| Vegetable oil | 1/3 Cup (16 tbs) (TARRAGON MUSTARD VINAIGRETTE:) | |
| Red wine vinegar | 1/4 Cup (16 tbs) (TARRAGON MUSTARD VINAIGRETTE:) | |
| Dijon-style mustard - 1 1/2 teaspoons | ||
| Leaf tarragon - 1/2 teaspoon, crumbled | ||
| Garlic | 1 Clove (5gm), crushed (TARRAGON MUSTARD VINAIGRETTE:) | |
| Pepper | 1/4 Teaspoon (TARRAGON MUSTARD VINAIGRETTE:) | |
Directions
MAKING
1) Take a medium size saucepan to combine brown rice with water and salt in it. Bring the mixture to a boil. Reduce heat and cover. Simmer for about 25 minutes. Add white rice and simmer, covered, for about 20 minutes or until all the water is absorbed. Place cooked rice in a large bowl and let stand for about 30 minutes.
2) FOR THE TARRAGON MUSTARD VINAIGRETTE: Take a jar with a tight-fitting lid and combine together vinegar, oil, tarragon, mustard, pepper and garlic in it. Cover and shake nicely. Set aside.
3) Take a large pot and place green beans in it. Cover the green beans with water and cook for about 3-5 minutes or until crisp-tender.
4) Drain beans in a colander. Place green beans under cold water and drain nicely. Transfer beans to a medium-size bowl.
5) Add 2 tablespoons dressing and toss to coat the beans evenly.
6) Take a large bowl and combine together turkey, rice, mushrooms, chopped parsley, carrots and the remaining dressing in it.
SERVING
7) Take a serving platter and arrange lettuce leaves on it. Spoon out prepared salad on it. Garnish with green beans and parsley sprigs. Serve immediately.
1) Take a medium size saucepan to combine brown rice with water and salt in it. Bring the mixture to a boil. Reduce heat and cover. Simmer for about 25 minutes. Add white rice and simmer, covered, for about 20 minutes or until all the water is absorbed. Place cooked rice in a large bowl and let stand for about 30 minutes.
2) FOR THE TARRAGON MUSTARD VINAIGRETTE: Take a jar with a tight-fitting lid and combine together vinegar, oil, tarragon, mustard, pepper and garlic in it. Cover and shake nicely. Set aside.
3) Take a large pot and place green beans in it. Cover the green beans with water and cook for about 3-5 minutes or until crisp-tender.
4) Drain beans in a colander. Place green beans under cold water and drain nicely. Transfer beans to a medium-size bowl.
5) Add 2 tablespoons dressing and toss to coat the beans evenly.
6) Take a large bowl and combine together turkey, rice, mushrooms, chopped parsley, carrots and the remaining dressing in it.
SERVING
7) Take a serving platter and arrange lettuce leaves on it. Spoon out prepared salad on it. Garnish with green beans and parsley sprigs. Serve immediately.
Chef
