Turkey and Rice Salad

Ingredients:

• Chicken Stock – 1 litre
• Mixed Long Grain and Wild Rice – 175 gms
• Sunflower or Corn Oil – 2 tblsp
• Turkey Breast – 225 gms, skinless, boneless and trimmed of all visible fat and cut into thin strips
• Mangetout – 225 gms
• Oyster Mushrooms – 115 gms, torn into pieces
• Shelled Pistachio Nuts – 55 gms, finely chopped
• Fresh Coriander – 2 tblsp, chopped
• Fresh Garlic Chives – 1 tblsp, snipped
• Balsamic Vinegar – 1 tblsp
• Salt and Pepper

For Garnish:

• Fresh Garlic Chives

Method:

1. Reserve 3 tblsp of the chicken stock and bring the remainder to the boil in a large saucepan.
2. Add the rice and cook for 30 minutes, or until tender.
3. Drain and leave to cool slightly.
4. Meanwhile, heat 1 tblsp of the oil in a preheated frying pan.
5. Stir-fry the turkey over a medium heat for 3 to 4 minutes or until cooked through.
6. Using a slotted spoon, transfer the turkey to a dish.
7. Add the mangetout and mushrooms to the pan, and stir fry for 1 minute.
8. Add the reserved stock, bring to the boil, then reduce the heat, cover and simmer for 3 to 4 minutes.
9. Transfer the vegetables to the dish and leave to cool slightly.
10. Thoroughly mix the rice, turkey, mangetout, mushrooms, nuts, coriander and garlic chives together, then season to taste with salt and pepper.
11. Drizzle with the remaining sunflower oil and the vinegar and garnish with fresh garlic chives.
12. Serve warm.