This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Best Foods and Hellman's mayonnaises are gluten-free.
De gustibus non disputandem est. (There is no arguing taste.)
While this is perfect for that leftover holiday turkey this is a fantastic recipe that you can use almost any meat with. Try leftover roasted chicken breast, flank steak or pork tenderloin. Even though it's a chilled salad it is a great part of a cold weather meal because of the hearty ingredients.
Servings: 3 | Serving size: 2 cups
Cooking Time: 30 Minutes (does not include chilling time)
This recipe can easily be multiplied and makes great leftovers. Allow an additional hour for chilling. See photo instructions here.
In a medium sauce pan, heat the water, salt and rosemary. When the water boils, stir in the wild rice.
Reduce heat to medium-low and simmer, partially covered, for about 40 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes. Remove from the sauce pan and place in a large mixing bowl. Let cool for about ten minutes and the put in the refrigerator for 15 minutes to cool.
When the rice is cool add the cranberries, pecans, shallots, celery, red pepper, turkey breast, mayonnaise and salt to the bowl and fold together gently. Chill for at least 40 minutes.
Serving size: 2 cups
|Calories 281||Calories from Fat 93|
|% Daily Value|
|Total Fat 11g||16%|
|Saturated Fat 1g||7%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 29g||10%|
|Dietary Fiber 3g||11%|
|Vitamin A 6%||Vitamin C 14%|
|Calcium 2%||Iron 8%|
|Vitamin K 36 mcg||Potassium 361 mg|
|Magnesium 72 mg|