HARVEST TURKEY, CRANBERRY AND BROWN RICE SALAD
Make and share this Harvest Turkey, Cranberry and Brown Rice Salad recipe from Food.com.
Provided by Mysterygirl
Categories Brown Rice
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- TO PREPARE DRESSING Place orange juice, vinegar and tarragon in small, heavy saucepan over medium-high heat. Cook, watching carefully, until mixture is reduced to half, about 6 tablespoons.
- Pour into bowl. Whisk in garlic, salt, pepper and oil until blended. Set aside.
- TO PREPARE SALAD Melt butter in heavy medium-size saucepan over medium heat. Add rice; stir until all grains are coated well.
- Add stock and bring to a boil. Reduce to a simmer and cook, covered, until tender, 30 to 40 minutes.
- Remove from heat; let cool. Toss rice with dressing.
- Add turkey, cranberries, pecans, green onions, grapes, 1 tablespoon fresh or 1 teaspoon dried tarragon and orange zest. Taste and season salad with salt, pepper and additional tarragon, if desired.
- (Salad can be prepared 1 to 2 days ahead, covered and refrigerated. Bring to room temperature 30 minutes before serving.)
- TO SERVE Arrange border of lettuce leaves on serving plate if you wish. Mound salad on top. Garnish with chopped tarragon and border of orange slices, if desired.
- Note: Texmati rice, a long-grain American basmati rice, works well in this recipe. Cook it as you would the brown rice, 20 to 25 minutes, and then remove from heat and keep covered 10 minutes.
Nutrition Facts : Calories 481.1, Fat 27.5, SaturatedFat 3.2, Cholesterol 6.1, Sodium 468.9, Carbohydrate 52.2, Fiber 4.5, Sugar 9.2, Protein 9.1
TURKEY BREAST WITH CRANBERRY BROWN RICE
As a single retiree, I roast a turkey breast half instead of making a whole turkey dinner. This is a perfect meal for anyone cooking for themselves, and it also leaves enough leftovers for sandwiches and tacos. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 23
Steps:
- Preheat oven to 350°. Mix first seven ingredients and 1/4 teaspoon poultry seasoning., Place turkey in a greased foil-lined 13x9-in. baking pan; rub with salt, pepper and remaining poultry seasoning. Spread with cranberry mixture. Roast until a thermometer reads 165°, 45-55 minutes, drizzling with orange juice halfway., Meanwhile, in a saucepan, combine first six rice ingredients; bring to a boil. Reduce heat; simmer, covered, until rice is tender and liquid is absorbed, 40-45 minutes. Stir in remaining ingredients., Remove turkey from oven; tent with foil. Let stand 10 minutes before slicing. Serve with rice.
Nutrition Facts : Calories 465 calories, Fat 11g fat (1g saturated fat), Cholesterol 86mg cholesterol, Sodium 642mg sodium, Carbohydrate 50g carbohydrate (13g sugars, Fiber 5g fiber), Protein 42g protein. Diabetic Exchanges
WILD RICE, QUINOA & CRANBERRY SALAD
This fragrant salad is a vitamin and protein powerhouse. Toss in leftover cooked turkey to make it a meal the next day. -Jerilyn Korver, Bellflower, California
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 14
Steps:
- Rinse wild rice thoroughly; drain. In a large saucepan, combine rice and 5 cups broth; bring to a boil. Reduce heat; simmer, covered, 60-70 minutes or until rice is fluffy and tender. Drain if necessary., Meanwhile, in a small saucepan, bring remaining broth to a boil. Add quinoa. Reduce heat; simmer, covered, 15-20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork., Place a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer., Finely grate enough peel from oranges to measure 2 teaspoons; place in a large bowl. Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Working over the same large bowl with orange peel to catch juices, cut along the membrane of each segment to remove fruit. Cut orange sections in half; stir into orange juice and peel. Add cranberries, almonds, parsley, rice, quinoa and onion mixture., In a small bowl, whisk oil, thyme, vinegar, salt and pepper until blended. Pour over rice mixture; toss to coat.
Nutrition Facts : Calories 317 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 595mg sodium, Carbohydrate 51g carbohydrate (15g sugars, Fiber 6g fiber), Protein 11g protein.
BROWN RICE SALAD
A delicious, nutty rice salad that is a meal on its own or fantastic to take to a BBQ as an impressive side dish.
Provided by JNS381
Categories Beginner Cook
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook brown rice until tender, allow to cool.
- To prepare the dressing put the ingredients into a large jar with a tight fitting lid and shake well. Put aside.
- In a large bowl add the rice and all other salad ingredients.
- Pour over the dressing and mix through. The flavours improve on standing as the rice soaks in the dressing. Enjoy!
CRANBERRY RICE SALAD
Our home economists devised this make-ahead recipe with the hectic holidays in mind. Cranberries and green onions add a bit of color.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- Cook rice according to package directions; drain and rinse with cold water. In a large bowl, combine the rice, cranberries and green onions. , In a small bowl, combine the sugar, minced onion, poppy seeds and paprika; whisk in the vinegars and oil. Drizzle over rice mixture and toss to coat. Cover and refrigerate for up to 2 hours. Just before serving, stir in the almonds.
Nutrition Facts : Calories 345 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 53g carbohydrate (18g sugars, Fiber 3g fiber), Protein 6g protein.
COLD ASIAN BROWN RICE SALAD
I got this recipe from a friend who wrote it out for me from memory but never told me where it came from. It is a yummy blend of brown rice, veggies and my favorites- garlic and sesame oil. Serve it cold- we eat it at our summer beach bar-b-ques with grilled chicken. Yummm! Note: My friend recommened you start with 1 tsp sesame oil and add more to taste. Also- don't even think of trying to subsitute any other vinegar for the rice wine vinegar :0)
Provided by kda949
Categories Brown Rice
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook the brown rice according to package. Or try it the way my friend says she makes it- boil it like pasta in a couple quarts of water and drain! I haven't tried this yet- let me know how it works.
- Meanwhile, prepare dressing and veggies.
- Toss rice with dressing and cool in fridge.
- Once cooled, add veggies and toss.
- If not serving right away, reserve peanuts until just before serving so they will not get soggy.
- Serve cold.
CRANBERRY AND TURKEY SALAD
This is great on a croissant, in a pita pocket, or on bread. It's a great use for leftover turkey.
Provided by Jodi
Categories Salad
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Mix turkey, cranberries, almonds, celery, and mayonnaise in a bowl until well blended.
Nutrition Facts : Calories 347.2 calories, Carbohydrate 15.4 g, Cholesterol 82.4 mg, Fat 16.7 g, Fiber 2.2 g, Protein 33.4 g, SaturatedFat 3 g, Sodium 128.7 mg, Sugar 10.4 g
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