Wild Salad With Cranberry Vinaigrette
|Brown rice/Wild rice, 250 milliliter||1 Cup (16 tbs) (Wehani Brand)|
|Turkey chicken/500 milliliter||2 Cup (32 tbs), smoked|
|Frozen corn||1 Cup (16 tbs)|
|Roasted red pepper||To Taste, diced|
|Dried cranberries/50 milliliter||1⁄4 Cup (4 tbs)|
|Chopped fresh tarragon/0.50 teaspoon / 2 milliliter dried tarragon||2 Tablespoon (25 Milliliter)|
|Shallots/2 green onions, 1 finely chopped||1 Small|
|Garlic||1 Clove (5 gm), minced|
|Cranberry juice concentrate||2 Tablespoon (25 Milliliter)|
|Red wine vinegar||1 Tablespoon (15 Milliliter)|
|Maple syrup||1 Tablespoon (15 Milliliter)|
|Dijon mustard||1 Teaspoon (5 Milliliter)|
|Olive oil||2 Tablespoon (25 Milliliter)|
|Watercress||1 Bunch (100 gm)|
Place rice in strainer and rinse well.
Bring large pot of water to boil.
Add rice and cook, uncovered, for 25 to 35 minutes, or until tender and grains puff.
Drain well and place in large bowl.
Add chicken, corn, red pepper, cranberries and tarragon.
Soak shallot in ice water for 15 minutes (do not bother soaking if you prefer a stronger flavour).
Drain well and pat dry.
In small bowl, whisk together shallot, garlic, cranberry juice concentrate, vinegar, maple syrup, mustard, salt and pepper.
Whisk in oil.
Toss salad gently with dressing.
Arrange watercress on platter and spoon salad on top.