Forbidden Rice Salad
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Forbidden Rice Salad
Forbidden Rice Salad
3 cups water
1 cups forbidden rice
2 cups 1/2-inch dice smoked turkey
1/2 cup finely chopped red onion
1/2 cup sliced celery
1/2 cup dried cherries
1/2 cup chopped Mediterranean dried apricots
1/2 cup chopped pecans, toasted
1/3 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tbsp. honey
1 tsp. spicy brown mustard
1 tsp. dried thyme leaves
1 tsp. garlic salt
freshly ground pepper to taste

Prep: 20 minutes, Cook: 30 minutes, Stand: 5 minutes  
Chill: several hours, Serves: 8 

1. Bring water to a boil in a medium saucepan. Add rice and return to a boil; reduce heat and simmer, covered, for 30 minutes. Let stand for 5 minutes, then fluff with a fork. Let cool, then transfer to a large bowl. 

2. Whisk together all dressing ingredients in a small bowl. Drizzle over rice and toss well to coat. Stir in turkey, onions, celery, cherries and apricots. Cover and refrigerate for several hours for flavors to blend. Sprinkle with pecans just before serving.

Nutritional Information:
364 calories, 16 g protein, 16 g total fat (2 g sat., 0 g trans), 42 g carbohydrate, 4 g fiber, 11 g sugar, 23 mg cholesterol, 436 mg sodium, 10 points