Dinner

Turkey and Rice Salad is for Dinner.

Turkey and Rice Salad takes several minutes to prepare.

Turkey and Rice Salad takes several minutes to cook.

Turkey and Rice Salad makes 4 servings.

The ingredients for Turkey and Rice Salad are:

4 cups of chicken stock
scant 1 cup mixed long-grain and wild rice
2 tbsp corn oil
8 oz/225 g skinless boneless turkey breast, trimmed of all visible fat and cut into thin strips
2 cups snow peas
4 oz/115 grams oyster mushrooms, torn into pieces
1/4 cup shelled pistachio nuts, finely chopped
2 tbsp snipped fresh garlic chives
salt and pepper
1 tbsp balsmic vinegar
fresh garlic chives, to garnish

Here is how you make Turkey and Rice Salad:

1.Set aside 3 tablespoons of the chicken stock and bring the remainder to boil in a large pan. Add the rice and cook for 30 minutes, or until tender. Drain and let cool slightly.2.Meanwhile, heat 1 tablespoon of the oil in a preheated wok or skillet. Stir-fry the turkey over medium hear for 3-4 minutes, or until cooked through. Using a slotted spoon, transfer the turkey to a dish. Add the reserved stock, bring to boil, then reduce the heat, cover, and let simmer for 3-4 minutes. Transfer the vegetable to the dish and let cool slightly.3.Throughly mix the rice, turkey, snow peas, mushrooms, nuts, cilantro, and garlic chives together, then season to taste with salt and pepper. Drizzle with the remaining corn oil and the vinegar and garnish with fresh garlic chives. Serve warm.Number of Servings: 4Recipe submitted by SparkPeople user LINDY1347.

The nutritional information for Turkey and Rice Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 297.5

• Total Fat: 8.8 g
• Cholesterol: 31.6 mg
• Sodium: 1,135.9 mg
• Total Carbs: 34.6 g
• Dietary Fiber: 5.2 g
• Protein: 22.9 g

Turkey and Rice Salad is Asian cuisine.