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The most time-consuming aspect of this recipe is cooking the wild rice. If you are short on time, you can cook the rice a day or two ahead of time.
Ingredients
6 cups (1.4L) water
1 cup (200g) wild rice, uncooked
1/2 pound (230g) smoked turkey breast, diced
1 cup (150g) celery, diced
1/2 cup (75g) dried cranberries
8 lettuce leaves
2 Tbsp (20g) hazelnuts, toasted and chopped
Dressing:
1/4 cup (60mL) orange juice, frozen concentrate, thawed
2 Tbsp (30mL) fresh lemon juice
1 Tbsp (15mL) olive oil
1 Tbsp (15mL) water
2 tsp (10g) Dijon mustard
1 tsp (5mL) Worcestershire sauce
Directions
Bring water to a boil in a medium sauce pan and stir in wild rice. Reduce heat and simmer, partially covered, stirring occasionally. Cook for 1 hour or until tender. Drain and cool.
Place rice, turkey, celery, and cranberries in a bowl and mix together.
Prepare dressing: combine orange juice concentrate, lemon juice, water, mustard, and Worcester sauce in a bowl; stir well. Pour over rice mixture; toss well. Cover and chill.
Serve on a lettuce leaf. Sprinkle with toasted hazelnuts.
