Turkey, Mango and Brown Rice Salad

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In a large, heavy saucepan, bring the broth to a boil. Add the rice, cover, and cook over low heat 40–45 minutes or until just tender. Transfer to a large bowl, fluff with a fork and cool. While rice is cooking, whisk together the vinegar, orange juice, oil, salt, pepper, ginger and orange rind. Add 3 tbsp. of dressing to Turkey. Add the Onion and mix well. Toss the Turkey mixture with the rice and remaining dressing. Add the water chestnuts, parsley and mango and mix lightly.

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