Sesame Turkey Rice Salad
| 1 tbsp | sesame seeds | 15 mL |
| 1 tbsp | vegetable oil | 15 mL |
| 2 cups | cooked U.S. basmati rice | 500 mL |
| 1/2 cup | sugar snap peas or snow peas | 125 mL |
| 1/2 | cucumber, sliced | 1/2 |
| 1 | spring onion, sliced | 1 |
| 1 | head Boston lettuce, torn | 1 |
| 1 cup | sliced turkey breast | 250 mL |
| 4 tbsp | chicken stock | 60 mL |
| 1 tsp | sesame oil | 5 mL |
| 2 tbsp | red wine vinegar | 30 mL |
| 1 tbsp | soy sauce | 15 mL |
| 1/4 tsp | paprika | 1 mL |
In small pan, toast sesame seeds in vegetable oil until golden.
In large bowl, add rice, peas, cucumber, onion, lettuce, turkey and sesame seeds; mix to combine.
In separate bowl, whisk stock, sesame oil, vinegar, soy sauce and paprika. Drizzle over salad and toss.
Makes 4 servings.
Source www.riceinfo.com
*Use GF stock, GF soy sauce; Check turkey breast for gluten.
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