Turkey, Wild and Black Rice Salad
A healthy make-ahead wild and black rice salad studded with turkey, black cherries and walnuts is great for a buffet or potluck. Leftovers makes for a wonderful grab-and-go lunch.
- Prep Time: 30 minutes
- Cook Time: 1 hours
- Total Time: 1 hours 30 minutes
- Yield: 8 1x
- Cuisine: New American
Ingredients
Scale
- 1 cup wild rice
- 1 black rice
- Zest from 1 orange
- 1 T white balsamic vinegar
- 3 T olive oil (orange infused olive oil is particularly nice)
- Kosher salt and pepper to taste
- 3 cups chopped cooked turkey or chicken
- 2 cup celery, diced
- 16 roasted tomato halves, chopped (or 1 cup sundried tomatoes, chopped)
- 1 14-ounce can of artichoke hearts, drained and diced
- 1/2 cup minced shallots
- 1 cup toasted walnuts, chopped
- 1 cup dried cherries or cranberries
- 1/4 c chopped parsley
- 1 handful fresh basil, chopped
- Butter lettuce leaves (optional)
- Mango slices (optional)
Instructions
- In a separate pot bring 3 cups of salted water to a boil. Add rice, reduce heat, cover and simmer for 55 minutes. Allow to rest for 5 minutes and fluff with a fork.
- Put black rice and a pinch of salt in a sauce pan with 1 3/4 cups water. Bring to a boil, reduce heat, to low, cover and simmer for 30 minutes. Remove from heat and allow to set for about 5 minutes and fluff with a fork.
- While rice is cooking make dressing. Put orange zest and vinegar in a small bowl. Whisk in olive oil and season with salt and pepper to taste.
- Allow rice to come to room temperature and then put both black and wild rice in a mixing bowl. Add turkey or chicken, celery, roasted tomatoes, diced artichokes, shallots, walnuts, dried fruit, parsley and basil. Toss with dressing and serve.