This recipe is adapted from the
USA Rice Council in Houston, Texas (a rice-growing state).
Ingredients:
3/4 cup uncooked rice
1-1/2 cups salted chicken broth
2 cups cooked turkey breast strips
1-1/2 cups diced unpeeled apple
1 cup sliced celery
1/4 cup chopped walnuts, toasted
1/3 cup bottled poppy seed salad dressing
lettuce leaves
Preparation:
Bring rice in chicken broth to a boil, reduce heat, cover pan tightly and simmer for 15 minutes without peeking. Remove pan from heat and let stand, still covered, for five minutes. Cool to room temperature or chill.
When you're ready to transport or serve the salad, combine in a medium bowl the cooked rice with turkey strips, apple, celery and walnuts. (Toast the nuts in a small, ungreased skillet over medium heat until the nuts are fragrant). Using a fork, toss with salad dressing and scoop the salad into lettuce cups.
Yield: 4 servings
Recipes:
Chicken & Rice Casserole
Ham and Black Bean Salad
