Turkey Rice Salad Recipes

Steps:

• Cook rice as directed on box. Refrigerate 10 minutes to cool.
• Meanwhile, cut thin slices from tops of tomatoes. Gently squeeze out and discard seeds. Using teaspoon, remove pulp from tomatoes, leaving 1/4-inch shell. Drain upside down on paper towels. Refrigerate until serving time.
• In medium bowl, mix rice, turkey, celery, bell pepper and onions. In small bowl, mix dressing ingredients. Pour dressing over salad; stir gently to coat. Cover; refrigerate until thoroughly chilled, at least 45 minutes.
• Just before serving, spoon salad into tomato shells. If desired, garnish with additional chopped green onions.

Steps:

• In a large bowl, combine the first eight ingredients. Drizzle with vinaigrette and toss to coat. Refrigerate until serving.

Steps:

• Place cooked turkey meat, celery, green onions and red bell pepper in a blender or food processor. Finely chop using the pulse setting.
• Transfer the turkey mixture to a medium bowl. Mix in mayonnaise, prepared Dijon-style mustard, cider vinegar, white sugar and salt. Cover and refrigerate 8 hours, or overnight, before serving.

Steps:

• In a large bowl, combine the rice, turkey, onions, celery and water chestnuts. Combine the mayonnaise, sour cream, salt, pepper and dill; pour over salad and gently stir to coat. Cover and refrigerate for at least 2 hours., Coarsely chop 3/4 cup cashews. Just before serving, stir the grapes and chopped cashews into salad. Garnish with remaining cashews.

Steps:

• 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.
• 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.

Steps:

• Heat 2 teaspoons vegetable oil in a medium saucepan over medium-high heat. Stir in the rice and 1 teaspoon curry powder, then add 1 1/2 cups water and 1/2 teaspoon salt. Bring to a boil, then cover and reduce the heat to low. Cook until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes. Fluff with a fork and transfer to a large bowl. Let cool to room temperature, stirring occasionally.
• Meanwhile, whisk the lime juice, mango chutney, 3 tablespoons vegetable oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Season the turkey with salt, pepper and the remaining 1 1/2 teaspoons curry powder on both sides. Toss with 1 tablespoon of the chutney dressing. Let marinate 10 minutes.
• Heat 1/2 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add half the turkey; cook until golden, 1 1/2 to 2 minutes per side. Add the remaining 1/2 tablespoon vegetable oil to the skillet and cook the remaining turkey. Chop the turkey into bite-size pieces.
• Toss the rice with the remaining chutney dressing, the cucumbers, shallot, kale, pomegranate seeds and mint. Season with salt and pepper. Divide the rice salad among bowls and top with the turkey. Serve with more mango chutney.

Steps:

• 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.

Steps:

• Combine broth and wild rice in small saucepan. Bring to boil. Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes. Transfer to medium bowl. Cover and refrigerate until well chilled.
• Add chicken or turkey, celery, apple, green onion and tarragon to wild rice. Whisk remaining ingredients to blend in small bowl. Pour over wild rice mixture and toss well. Season with salt and pepper.

Steps:

• Cook wild rice in water as directed on package. Place cooked wild rice in colander or strainer; rinse with cold water 5 minutes to chill.
• Sprinkle turkey with seasoned salt and marjoram. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook turkey in skillet 4 to 6 minutes, turning once, until no longer pink in center. Cut into 2-inch pieces.
• In large bowl, mix cooked wild rice, walnuts, cranberries, onions and salt. Carefully stir in raspberries.
• On 4 plates, arrange lettuce leaves. Top with rice mixture. Arrange warm turkey on rice mixture. Drizzle with dressing.

Steps:

• Mix first 3 ingredients in large bowl. Stir in rice. Add remaining ingredients; mix lightly.
• Refrigerate 30 min.

Steps:

• Combine dressings and curry powder in large bowl.
• Add remaining ingredients; mix lightly. Cover.
• Refrigerate at least 30 minutes or until ready to serve. Garnish with fresh cilantro, if desired.

Steps:

• Bring the water to a boil, stir in the rice, bring to the boil again, cover and turn heat down to low.
• Cook until tender, about 15-20 minutes.
• Transfer the rice to a large bowl and add the chicken, tomato, bell pepper, corn and red onion.
• Toss to combine.
• Whisk together all the ingredients for the dressing, and pour over top of the salad, then toss again.
• The salad should be covered and refrigerated for at least 3 hours, but is better if left overnight.
• To serve, arrange the lettuce leaves in a shallow bowl, spoon the salad on top, garnish with avocado slices.
• Notes: Please don't leave out the cilantro or jalapeno.
• This is not a spicy dish, but those items are very important.
• My husband hates cilantro, but loves this dish.
• I like to serve this salad with fresh tortillas, or corn cakes.

Steps:

• Pour boiling water over the noodles and allow to sit for 5 mins. Drain, rinse under cold water and put in a large bowl, along with the chilli, carrots, onion and herbs.
• To make the lime-chilli dressing, mix all the ingredients together in a small bowl or a screw-top jar.
• Heat a non-stick frying pan or wok over a high heat until extremely hot. Lightly coat with oil and fry the turkey until nicely browned, breaking into chunks as you go. Add the noodle mixture, pour the dressing over the salad and mix well.