November 29, 2010
Turkey and Wild Rice Salad
By MARTHA ROSE SHULMAN

I often make a wild rice salad for Thanksgiving; with leftover turkey, it lasts for several days afterward. It’s one of my favorite post-Thanksgiving meals. If you have other vegetables on hand, add them to the salad, too.

For the salad:

3 1/2 cups turkey or chicken stock, or water

Salt

1 cup wild rice

2 cups shredded or diced turkey

2 stalks celery, thinly sliced

6 mushrooms, thinly sliced

1/4 cup chopped flat-leaf parsley, or a mixture of parsley and herbs such as tarragon, dill, marjoram and chives

1/4 cup pomegranate seeds (optional)

 

For the dressing:

2 tablespoons freshly squeezed lemon juice

1 tablespoon sherry vinegar or champagne vinegar

Salt and freshly ground pepper

1 teaspoon Dijon mustard

1 small garlic clove, finely minced or pureed

1/4 cup extra virgin olive oil

2 tablespoons walnut oil

 

1. In a medium saucepan, bring 3 1/2 cups of the stock or water to boil. Add salt to taste and the wild rice. When the water returns to a boil, reduce the heat, cover and simmer 40 to 45 minutes until the rice is tender and has begun to splay. Taste the rice to make sure it’s tender; if so, drain and transfer to a large bowl. Add the remaining salad ingredients, except the pomegranate seeds.

2. While the rice is cooking, make the dressing. Whisk together the lemon juice, vinegar, salt to taste, mustard and garlic. Whisk in the oils, taste and adjust seasonings. Toss with the warm rice and the remaining salad ingredients. Arrange the pomegranate seeds on top, and serve.

Yield: Serves four.

Advance preparation: This will keep for three to four days in the refrigerator.

Nutritional information per serving: 465 calories; 24 grams fat; 4 grams saturated fat; 53 milligrams cholesterol; 33 grams carbohydrates; 3 grams dietary fiber; 150 milligrams sodium (does not include salt added during preparation); 29 grams protein

Martha Rose Shulman  is the author of “The Very Best of Recipes for Health.”

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