Three Rice and Turkey Salad
2016-11-01 13:12:32
Serves 6
Nutrition Facts
Serving Size
188g
Servings
6
Amount Per Serving
Calories 409
Calories from Fat 163
% Daily Value *
Total Fat 18g
28%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 26mg
9%
Sodium 540mg
22%
Total Carbohydrates 46g
15%
Dietary Fiber 4g
15%
Sugars 4g
Protein 16g
Vitamin A
14%
Vitamin C
93%
Calcium
5%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- Leftover turkey
- 70 ml olive oil
- 200g Basmati rice
- 50g wild rice
- 50g brown rice
- 1 red onion finely chopped
- 6 spring onions finely chopped
- 4 mild red chillies seeded and cut into strips
- 1 handful of coriander, chopped
- 1 handful of mint, chopped
- 1 handful of rocket
- Salt and freshly milled black pepper
Dressing
- The juice of one lemon
- 30ml fish sauce
- 30 ml extra virgin olive oil
Instructions
- Plunge Basmati rice into a saucepan with 400ml of boiling water.
- Reduce heat and simmer for 8 minutes.
- Remove from the heat and leave covered for 10 minutes.
- Uncover and let it cool.
- Place wild and brown rice in a saucepan and cover with 3 times its volume of water.
- Simmer for 45 minutes. If the water runs low, top it up with boiling water.
- Drain through a sieve and run under cold water.
- In a large bowl, toss all the ingredients together, including the turkey pieces and the dressing.
- Mix well.
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