White And Wild Rice Pilaf Salad
|Wild rice||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Green onions||4 , sliced|
|Mushrooms||1⁄2 Pound, sliced|
|Regular long-grain rice||1⁄2 Cup (8 tbs)|
|Oven roasted boneless turkey breast||1⁄2 Pound|
|Cooked ham||1⁄2 Pound|
|Seedless green grapes||1⁄2 Pound|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Sugar||1 1⁄4 Teaspoon|
|Prepared mustard||2 Teaspoon|
|Thyme leaves||1⁄2 Teaspoon|
|Coarsely ground black pepper||1⁄4 Teaspoon|
|Slivered blanched almonds||1⁄2 Cup (8 tbs)|
1. Rinse wild rice well; drain. In 2-quart saucepan over high heat, heat 1 cup water to boiling; stir in wild rice. Reduce heat to low; cover and simmer 45 minutes or until rice is tender and all liquid is absorbed. Remove saucepan from heat.
2. Meanwhile, in 4-quart saucepan over medium-high heat, in 2 tablespoons hot salad oil, cook green onions, mushrooms, and 1/4 tea spoon salt, stirring frequently, until tender and lightly browned. Add regular long-grain rice and 1 cup water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until rice is tender and all liquid is absorbed. Remove saucepan from heat.
3. Cut turkey and ham into long, thin strips. Cut each grape in half.
4. Prepare dressing: In large bowl, mix vinegar, sugar, mustard, thyme, pepper, 2 tablespoons salad oil, and 1 teaspoon salt. Add turkey, ham, grapes, toasted nuts, and wild and white rice to dressing in bowl; toss to coat well. Serve salad at room temperature. Or cover and refrigerate to serve chilled later.