Turkey Salad With Almonds And Ginger
|Water||2 1⁄2 Cup (40 tbs)|
|Uncooked long grain brown rice||1 Cup (16 tbs)|
|Uncooked wild rice||1⁄4 Cup (4 tbs)|
|Peanut oil||1⁄2 Cup (8 tbs)|
|Tarragon vinegar||1⁄4 Cup (4 tbs)|
|Dijon mustard||2 Tablespoon|
|Grated fresh ginger||1 Tablespoon|
|Freshly ground pepper||1 Teaspoon|
|Cooked turkey||1 Pound, cut into strips or cubes|
|Cooked peas||2 Cup (32 tbs)|
|Chopped green onion||1⁄2 Cup (8 tbs)|
|Sliced almonds||1⁄2 Cup (8 tbs), toasted|
|Coarsely chopped red bell pepper||1⁄4 Cup (4 tbs)|
Bring water to boil in medium saucepan over high heat.
Add salt and rice.
Return to boil, reduce heat, cover and simmer until water is absorbed, about 45 minutes.
Whisk oil, vinegar, mustard, ginger and pepper in large bowl.
Stir in rice and remaining ingredients.