Turkey and Wild Rice Salad

By Martha Rose Shulman

Updated November 6, 2022

  • Andrew Scrivani for The New York Times
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Total Time
1 hour
Rating
4(40)
Comments
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I often make a wild rice salad for Thanksgiving; with leftover turkey, it lasts for several days afterward. It’s one of my favorite post-Thanksgiving meals. If you have other vegetables on hand, add them to the salad, too.

Featured in: Turkey: Not Just for Thanksgiving

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Ingredients

Yield:Serves four

FOR THE SALAD

  • 3 ½ cups turkey or chicken stock, or water

  • Salt

  • 1 cup wild rice

  • 2 cups shredded or diced turkey

  • 2 stalks celery, thinly sliced

  • 6 mushrooms, thinly sliced

  • ¼ cup chopped flat-leaf parsley, or a mixture of parsley and herbs such as tarragon, dill, marjoram and chives

  • ¼ cup pomegranate seeds (optional)

FOR THE DRESSING

  • 2 tablespoons freshly squeezed lemon juice

  • 1 tablespoon sherry vinegar or champagne vinegar

  • Salt

  • freshly ground pepper

  • 1 teaspoon Dijon mustard

  • 1 small garlic clove, finely minced or pureed

  • ¼ cup extra virgin olive oil

  • 2 tablespoons walnut oil

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

36 grams carbs; 139 milligrams cholesterol; 628 calories; 15 grams monosaturated fat; 9 grams polyunsaturated fat; 5 grams saturated fat; 32 grams fat; 5 grams fiber; 759 milligrams sodium; 49 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. FOR THE SALAD

    1. Step 1

      In a medium saucepan, bring 3 ½ cups of the stock or water to boil. Add salt to taste and the wild rice. When the water returns to a boil, reduce the heat, cover and simmer 40 to 45 minutes until the rice is tender and has begun to splay. Taste the rice to make sure it’s tender; if so, drain and transfer to a large bowl. Add the remaining salad ingredients, except the pomegranate seeds.

    2. Step 2

      While the rice is cooking, make the dressing. Whisk together the lemon juice, vinegar, salt to taste, mustard and garlic. Whisk in the oils, taste and adjust seasonings. Toss with the warm rice and the remaining salad ingredients. Arrange the pomegranate seeds on top, and serve.

Tip

  • Advance preparation: This will keep for three to four days in the refrigerator.

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Ratings

4 out of 5
40 user ratings
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Comments

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s.martiny

It was a cold night and I wanted something warm to eat. I sautéed the mushrooms in butter, skipped the walnut oil, and enjoyed the mess still warm. It felt good to eat the last of the wild rice we bought on road trip through Minnesota this way.

Anna

Delicious! Totally perfect. We used chicken thighs instead of turkey out of convenience and it was excellent although I’m sure turkey would be good too. Added toasted walnuts and served on top of a bed of lettuce for extra veg. Absolutely perfect tasty meal.

Jennifer

Looking for a wild rice salad I stumbled upon this recipe. I turned it into a composed "rice bowl" by adding arugula, roasted delicata squash half moons and chopped walnuts. Instead of garlic, I subbed minced shallot. Used ratio of rice to broth 1 cup : 2 1/2 cups. No draining needed. I freeze pomegranate seeds so always have a supply. This salad is highly adaptable. Delicious!

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