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Autumn Rice Salad with Turkey and Cranberries
The Autumn Rice Salad with Turkey and Cranberries can be made ahead of time and reheated later, or even served cold.
From Peace Meals
Vinaigrette:
¼ cup freshly squeezed orange juice
¼ cup apricot preserves
3 tablespoons apple cider vinegar
3 tablespoons minced shallots
2 teaspoons prepared Dijon mustard
2 teaspoons minced garlic
½ cup canola oil
Salad:
2¼ cups chicken broth
1 cup long grain rice, such as basmati
1 cup chopped pecans, toasted
1½ cups dried cranberries
½ cup sliced green onions
2 cups cooked turkey breast, skin removed and cubed
1 cup chopped fresh Italian flat leaf parsley
Whisk together the orange juice, preserves, vinegar, shallots, mustard and garlic. Slowly whisk in the canola oil to combine; set aside. Bring the chicken broth to a boil in a medium saucepan over high heat. Add the rice and return to a boil. Cover and reduce heat to low. Cook the rice according to the package directions, or until the liquid is absorbed. Remove from heat and allow to sit covered for 5 minutes more. Fluff the rice and set aside to cool completely. Transfer the rice to a large serving bowl; add the pecans, cranberries, green onions and turkey. Drizzle the salad with the desired amount of the vinaigrette; add the parsley and stir to combine. Serves 6-8.
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