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 cup uncooked wild rice, rinsed in warm water and drained
- ½ cup canola or other flavorless vegetable oil
- 3 tablespoons fresh lemon juice
- 1 small garlic clove, minced
- ½ teaspoon kosher salt
- Freshly ground black pepper
- 6 ounces sliced smoked turkey, cut into 1 × 1/8-inch slivers
- 1 cup small seedless green grapes
- ½ cup dried cranberries
- ½ cup toasted and peeled hazelnuts (see Notes)
- ¼ cup finely chopped Italian parsley
- ¼ cup thinly sliced scallions (white and green parts)
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.