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Wild Rice Salad

This is the perfect dish to go alongside our Tournedos of Turkey

Source: Ontario Turkey (ontarioturkey.ca), courtesy of Chef David Wolfman  

Print Recipe

Ingredients

  • 4 cups (1 L) water 
  • 1 cup (250 mL) wild rice, rinsed 
  • 2 dried bay leaves 
  • 1 tsp (5 mL) salt, divided 
  • ½ cup (120 mL) dried apricots  
  • ½ cup (120 mL) dried cranberries 
  • 1 tsp (5 mL) orange zest 
  • 1/3 cup (80 mL) diced red pepper 
  • 1/3 cup (80 mL) diced yellow pepper 
  • ¼ cup (60 mL) chopped green onion 
  • 2 Tbsp (30 mL) chopped walnuts (or pecans) 

Balsamic Vinaigrette 

  • 1/3 cup (80 mL) balsamic vinegar 
  • 2 tsp (10 mL) shallots, minced 
  • ½ tsp (2.5 mL) Dijon mustard 
  • 1/3 cup (80 mL) extra-virgin olive oil 
  • ¼ tsp (1 mL) ground black pepper 

Garnish (optional) 

  • 1 2/3 cup (160 mL) canned mandarin orange segments, drained (or fresh tangerine or orange segments) 

Instructions

  • In a medium saucepan, bring the water to a boil over high heat. Add rice, bay leaves and ¼ tsp (1 mL) salt. Cover and reduce heat to medium-low. Cook for 40-50 minutes or until the rice is tender and the water is absorbed.  Discard bay leaves. Transfer rice to a large bowl, fluff with a fork and let cool. 
  • Cut dried apricots into small pieces and blanch, along with the cranberries, in a pot of boiling water for 3 minutes; drain and set aside.  Combine the rice, apricots, cranberries, orange zest, peppers, green onion and walnuts together in a large bowl and mix well.  
  • Place vinaigrette ingredients in a small bowl with remaining salt and whisk vigorously or use a hand blender to combine. Pour vinaigrette over the salad and mix well. Chill before serving.  Garnish with mandarin segments, if using.

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Learn everything you need to know about selecting, preparing, and cooking whole turkeys.

Classic Roasted Whole Turkey

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