| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
Salads- pou, Salads- ric, Xtras- left |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Water |
| 1 |
tb |
Water (in addition to the above) |
| 1 |
c |
Wild rice |
| 1/2 |
ts |
Salt |
| 1 |
c |
Cranberries |
| 1 |
tb |
Sugar |
| 1/2 |
c |
Diced carrot |
| 1/4 |
c |
Olive oil |
| 2 |
tb |
Fresh lemon juice |
| 1 |
sm |
Clove garlic; minced |
|
|
Salt and pepper |
| 3/4 |
lb |
Cooked turkey; shredded (about 2 cups) |
| 1/2 |
c |
Chopped celery |
| 1/2 |
c |
Chopped fresh parsley |
| 1/2 |
c |
Chopped red onion |
| 1/4 |
c |
Raisins |
|
|
Green leaf lettuce |
INSTRUCTIONS
Bring 3 cups water, wild rice and 1/2 tsp salt to boil in heavy medium
saucepan. Cover and cook over medium-low heat until rice is tender and
water is absorbed, about 55 minutes. Cool rice completely. Set aside.
Combine cranberries and remaining 1 tbsp water in heavy small saucepan.
Cook over medium-low heat until cranberries just begin to soften, stirring
constantly, about 2 minutes. Add sugar and cook over high heat until sugar
is dissolved and cranberries are tender, about 5 minutes. Transfer to plate
and refrigerate until chilled.
Steam carrots until crisp-tender, about 4 minutes. Rinse carrot with cold
water to cool. Whisk olive oil, lemon juice and garlic to blend in small
bowl. Season dressing with salt and pepper.
Combine rice, carrot, turkey, celery, parsley, onion and raisins in large
bowl. Pour dressing over. Add cranberries and toss thoroughly. (Can be
prepared 8 hours ahead. Cover and refrigerate.) Line 6 plates with lettuce
leaves. Divide salad among plates and serve.
Recipe by: Bon Appetit Magazine November 1990
Posted to JEWISH-FOOD digest V97 #310 by Linda Shapiro <lss@coconet.com> on
Nov 27, 1997
A Message from our Provider:
“If the church wants a better pastor, it only needs to pray for the one it has.”