Warm Turkey and Rice Salad

Cranberries aren’t just for sauce and juice. Rich in vitamins, minerals, fibre and phytonutrients, the tangy, versatile berries add flavour and colour to all sorts of sweet and savoury dishes. These delectable recipe and photo are from Foodland Ontario,, will entice you to stir up some new, healthful dishes as we close out 2023 and move on to 2024. Enjoy.

Crisp apples and red cabbage add appealing texture to this warm rice salad. The addition of sweet cranberries and salty feta make this a satisfying lunch or light supper.

Preparation Time: 10 minutes
Cooking Time: 40 minutes
Serves 6 to 8

2-1/4 cups (550 mL) sodium-reduced chicken broth or homemade turkey stock
1 cup (250 mL) brown and wild rice blend
2 Ontario apples, chopped
1-1/2 cups (375 mL) cubed cooked Ontario Turkey
1 cup (250 mL) shredded Ontario red cabbage
1/2 cup (125 mL) diced Ontario red onion
1/2 cup (125 mL) crumbled Ontario feta cheese
1/2 cup (125 mL) dried cranberries
1/3 cup (75 mL) chopped pecans, toasted
2 tbsp (25 mL) chopped fresh Ontario parsley

3 tbsp (45 mL) each vegetable oil and apple cider vinegar
1 tsp (5 mL) Ontario honey
1 tsp (5 mL) Dijon mustard
1/4 tsp (1 mL) each salt and pepper

In medium saucepan, bring broth to boil. Add rice. Reduce heat to low; cover and simmer for 30 to 40 minutes or until rice is tender and liquid is absorbed. Let stand for 5 minutes; fluff with fork. Transfer to serving bowl and let cool for 10 minutes. Stir in apples, turkey, cabbage, onion, cheese, cranberries, pecans and parsley.

In small bowl, whisk together oil, vinegar, honey, mustard, salt and pepper. Pour over rice mixture and toss to combine.

Nutritional Information:
1 serving (when recipe serves 8):
PROTEIN: 13 grams
FAT: 13 grams
FIBRE: 4 grams
SODIUM: 227 mg