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.