Turkey and Wild Rice Salad Recipe

Name: Turkey and Wild Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 cups turkey or chicken stock, or water; Salt; 1 cup wild rice; 2 cups shredded or diced turkey; 2 stalks celery, thinly sliced; 6 mushrooms, thinly sliced; 1/4 cup chopped flat-leaf parsley, or a mixture of parsley and herbs such as tarragon, dill, marjoram and chives; 1/4 cup pomegranate seeds (optional); 2 tablespoons freshly squeezed lemon juice; 1 tablespoon sherry vinegar or champagne vinegar; Salt; freshly ground pepper; 1 teaspoon Dijon mustard; 1 small garlic clove, finely minced or pureed; 1/4 cup extra virgin olive oil; 2 tablespoons walnut oil

Servings: persons

3 1/2 cups turkey or chicken stock, or water
Salt
1 cup wild rice
2 cups shredded or diced turkey
2 stalks celery, thinly sliced
6 mushrooms, thinly sliced
1/4 cup chopped flat-leaf parsley, or a mixture of parsley and herbs such as tarragon, dill, marjoram and chives
1/4 cup pomegranate seeds (optional)
2 tablespoons freshly squeezed lemon juice
1 tablespoon sherry vinegar or champagne vinegar
Salt
freshly ground pepper
1 teaspoon Dijon mustard
1 small garlic clove, finely minced or pureed
1/4 cup extra virgin olive oil
2 tablespoons walnut oil

1
In a medium saucepan, bring 3 1/2 cups of the stock or water to boil.
2
Add salt to taste and the wild rice.
3
When the water returns to a boil, reduce the heat, cover and simmer 40 to 45 minutes until the rice is tender and has begun to splay.
4
Taste the rice to make sure its tender; if so, drain and transfer to a large bowl.
5
Add the remaining salad ingredients, except the pomegranate seeds.
6
While the rice is cooking, make the dressing.
7
Whisk together the lemon juice, vinegar, salt to taste, mustard and garlic.
8
Whisk in the oils, taste and adjust seasonings.
9
Toss with the warm rice and the remaining salad ingredients.
10
Arrange the pomegranate seeds on top, and serve.

994

kcal

Calories

Fat

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 1/2 cups turkey or chicken stock, or water, Salt, 1 cup wild rice, 2 cups shredded or diced turkey, and more.

Yes, Turkey and Wild Rice Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Turkey and Wild Rice Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions