Wild Rice Salad with Smoked Turkey, Toasted Almonds and Dried Cranberries Print

Serves 4

  1. Rinse rice under cold running water until water is clear. In medium saucepan bring water to a boil. Stir in rice. Cook, covered, over low heat, until water is absorbed and rice is tender, 35-45 minutes. Do not remove lid or stir while rice is cooking. Let stand, covered, for 5 minutes. Cool.
  2. In a salad bowl whisk the oil and lemon juice. Add the cooked rice, turkey and cranberries. Toss to combine. Sprinkle with the almonds.
  • 4 cups water
  • 1 cup Zursun wild rice
  • 1/3 cup olive oil
  • 3 tbsp. fresh lemon juice
  • 1 cup diced smoked turkey
  • 1/4 cup dried cranberries
  • 1 tbsp. toasted sliced almonds