- Course: Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 4 Times
Can be made ahead of time.
You could also make this salad with half wild and half long-grain brown or white rice. The recipe can be easily doubled (or tripled) for a large buffet supper. Substitute fully cooked corn-or apple-smoked ham for the turkey. Or add a cup or so of diced smoked mozzarella. When chopping the parsley, include the sweet, fragrant stems along with the leaves.
1. Heat 3 cups water to a boil in a large saucepan; stir in the rice. Cook, covered, over medium-low heat until tender, 35 to 55 minutes, depending on the rice. Uncover and cook to evaporate any excess liquid; or let stand, covered, until any remaining water is absorbed. Let cool to room temperature.
2. Whisk the oil, lemon juice, garlic, salt, and a grinding of black pepper in a large bowl. Add the rice, turkey, grapes, cranberries, hazelnuts, parsley, and scallions; toss blend. Taste and add more salt and pepper, if needed. Serve at room temperature.
To Toast and Peel Hazelnuts:
Preheat the oven to 350°F. Spread the hazelnuts in a single layer in a cake pan. Toast until the skins begin to blister, 10 to 15 minutes, wrap the hot nuts in a towel and let cook for 15 minutes. Use the towel to briskly rub the nuts and loosen the skins (not all the skins will be removed—that’s fine).