Sick of Sandwiches Already? Turn Turkey Leftovers into A Refreshing Wild Rice Salad
Something about that 12-pound turkey looked skimpy. Instead, you got a 20-pounder -- for the four of you. Naturally, you can only eat so many sandwiches, and while - sure - you could throw it all in a stock pot and make some pretty amazing broth, you can't quite bring yourself to waste all that meat.
Jess J/Flickr How many turkey Sloppy Joes can you stuff your face with?
Consider this wild rice and turkey salad with first-of-the-season satsumas and enough of a whiff of rosemary in the citrusy vinaigrette to redeem even your shame at buying a bird big enough to feed your entire building.
Wild Rice Salad with Turkey and Satsuma Mandarins
Yields four to six servings
3/4 cup wild rice
3/4 cup basmati rice
1 teaspoon sea salt
1/2 cup slivered almonds
2 cups picked cooked turkey
3/4 cup diced fennel
1/3 cup diced red onion
4 satsuma mandarins, peeled and separated into sections
1/3 cup chopped flat-leaf parsley
1/3 cup freshly squeezed orange juice
3 tablespoons lemon juice
1/4 cup rice vinegar
1 teaspoon sea salt
1 teaspoon minced garlic
1 teaspoon finely chopped fresh rosemary needles
1/3 cup extra-virgin olive oil
Rinse the wild rice, and soak in water for 30 minutes. Drain. Cook in 4 cups water with 1/2 teaspoon salt until softened but still chewy, about 30 minutes. Drain.
Meanwhile, bring 4 cups water to the boil, add 1/2 teaspoon salt, and add the basmati. Boil till just done, 12-15 minutes. Drain.
Preheat the oven to 350°F. Spread the almonds on a baking sheet and toast till lightly browned, 8-10 minutes. Cool.
Make the vinaigrette: In a bowl, combine citrus juices, vinegar, salt, pepper to taste, garlic, and rosemary. Stir to dissolve the salt. Whisk in the olive oil.
Toss the salad: In a large bowl combine the cooked rices, toasted almonds, turkey, fennel, onion, mandarins, and parsley. Drizzle in the vinaigrette and toss well to combine. Taste, and season with more salt and pepper as needed.