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Chef Tim Says....



Recipe in Pictures

Roasted Turkey, Wild Rice and Cranberry Salad

While this is perfect for that leftover holiday turkey this is a fantastic recipe that you can use almost any meat with. Try leftover roasted chicken breast, flank steak or pork tenderloin. Even though it's a chilled salad, it is a great part of a cold weather meal because of the hearty ingredients.

Here's the recipe for Roasted Turkey, Wild Rice and Cranberry Salad without the pictures. You can print the recipe by clicking the print icon at the top of the right-hand column. Be sure to turn off any popup blockers, as it opens in a new window.

Assemble the ingredients

From top left: wild rice, dried cranberries, turkey. Second row: red bell pepper, celery, mayonnaise, shallot, salt, rosemary, pecans.

Make the wild rice

  • Bring the water to a boil and add the salt... Bring the water to a boil and add the salt...
  • ...add the rosemary.... ...add the rosemary....
  • and add the wild rice. and add the wild rice.
  • Stir. Stir.
  • Reduce the heat and partially cover the pan, as above. Reduce the heat and partially cover the pan, as above.
  • Do not boil away all the liquid and do not stir the rice while it cooks. Do not boil away all the liquid and do not stir the rice while it cooks.
  • When a small amount of liquid remains, remove from heat and let stand for 5 minutes. When a small amount of liquid remains, remove from heat and let stand for 5 minutes.
     

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