Meals and Courses

Wild Rice & Turkey Salad

prep 10 mins, plus cooling cook 30 mins
  • 300 g (10 oz) wild rice
  • 2 green apples, finely sliced
  • 75 g (3 oz) pecan nuts
  • rind and juice of 2 oranges
  • 60 g (2¼ oz) cranberries
  • 3 tablespoons olive oil
  • 2 tablespoons chopped parsley
  • 4 turkey fillets, each about 125 g (4 oz)
  • salt and pepper

Cook the rice according to the instructions on the packet and allow to cool to room temperature.

Mix the apples into the rice with the pecans, the orange rind and juice and the cranberries. Season to taste with salt and pepper.

Mix together the oil and parsley. Cut the turkey fillets into halves or thirds lengthways and cover with this mixture. Heat a frying pan until it is hot but not smoking and cook the turkey for 2 minutes on each side. Slice the turkey, arrange the pieces next to the rice salad and serve immediately.

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