Turkey and cranberry rice salad
6 serves
25 m
25 m
Ingredients
- 1⅓ cups brown rice and quinoa blend
- 300 g green beans, ends trimmed, halved
- 150 g baby rocket leaves
- 2 stalks celery, thinly sliced
- 6 green shallots, thinly sliced
- 250 g sliced turkey breast, roughly chopped
- ⅔ cup sweetened dried cranberries, roughly chopped
- ½ cup pistachio nuts, lightly toasted, roughly chopped
Dressing
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon finely grated orange rind
- ¼ cup fresh orange juice
- 2 teaspoons honey
- 2 teaspoon Dijon mustard
Method
Step 1
Add rice blend to a large pan of boiling water. Reduce heat and gently boil, uncovered, for 25 minutes. Drain. Cool. Transfer to a large bowl.
Step 2
Place beans in a heatproof bowl. Cover with boiling water. Stand 3 minutes. Drain. Refresh under cold water. Drain again.
Step 3
Add beans, rocket, celery, shallots, turkey, cranberries and pistachios to rice. Toss gently.
Step 4
To make dressing, whisk all ingredients in a small jug. Add dressing to salad. Toss well.
Tips
- To toast pistachios, spread over a baking tray and cook in a 160 °C oven (fan-forced) for 3-5 minutes, or until lightly golden.
- Sliced turkey breast is available from supermarkets. This recipe is also a great way to use up leftover skinless and shredded roast turkey.
