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Serves : 4

If you can't get good-quality smoked turkey for this autumnal salad, use the roasted turkey available at many supermarket delis. This recipe is also a great way to use up leftover turkey meat from the holiday bird. Plus: Ultimate Thanksgiving Guide

How to Make It

Step 1    

Rinse the rice in several changes of cold water. Drain. In a medium pot, combine the rice, stock, and salt. Add enough water to cover the rice by about 2 inches. Bring to a boil over moderate heat. Cover, reduce the heat, and cook at a gentle boil until the rice is tender. The cooking time can vary from 35 to 60 minutes. If necessary, drain the rice. Let cool.

Step 2    

Put the cranberries and boiling water in a small bowl. Let soak until softened, about 10 minutes. Drain and let cool.

Step 3    

In a large bowl, combine the rice, cranberries, turkey, Belgian endive, scallions, and parsley. Add the vinaigrette and toss.

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