Wild Rice, Mushroom And Smoked Turkey Salad

Makes 6
Prep 35 m
Chill 120 m
Cook 50 m



  1. 1 of 6 Place dried mushrooms in small heatproof bowl. Add boiling water to cover. Soak for 20 minutes. Drain, reserving and straining soaking liquid to use in soup if you wish.
  2. 2 of 6 Rinse mushrooms well. Pat dry with paper toweling. Cut off any tough stems and discard. Chop mushrooms.
  3. 3 of 6 Slice leek crosswise; rinse in colander under running water to remove all sand. Pat leek slices dry with paper toweling.
  4. 4 of 6 Heat 2 tablespoons oil in large skillet over medium heat. Add leek; saute 4 minutes. Stir in soaked dried and fresh mushrooms, rosemary and thyme. Saute for 6 minutes or until liquid has evaporated. Scrape mushroom and herb mixture into a large mixing bowl.
  5. 5 of 6 Bring a large pot of water to boiling. Add wild rice; boil for 25 minutes. Stir in basmati rice; boil for 12 minutes. Stir in summer squash; boil for 3 minutes more or until rices are tender. Drain in colander; add rice mixture to mushroom mixture in bowl.
  6. 6 of 6 Combine the remaining 2 tablespoons oil, the vinegar, salt and pepper in a small bowl. Add along with smoked turkey to rice mixture; toss to coat. Cover and refrigerate at least 2 hours or overnight. Taste and add more vinegar if needed. Serve chilled or at room temperature, garnished with tomato slices. Makes 6 servings.
Nutrition Information for Wild Rice, Mushroom And Smoked Turkey Salad
Servings Per Recipe: 6
Per Serving: 973 mg sodium, 12 g Fat, total, 41 mg chol., 19 g pro., 31 g carb., 305 kcal cal.