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Sesame Turkey Rice Salad

Translated as “queen of fragrance,” basmati rice has been grown for thousands of years. A long-grained rice with a fine texture, its perfumy, nutlike flavor and aroma is echoed by the richness of toasted sesame seeds in this quick-and-easy salad.

bowl of soup, with lime, garlic, chili pepper & spices on the side




Yield
Makes 4 servings.


Ingredients

  • 1 tbsp (15 mL) sesame seeds
  • 1 tbsp (15 mL) vegetable oil
  • 2 cups (500 mL) cooked basmati rice
  • 1/2 cup (125 mL) sugar snap peas or snow peas
  • ½ cucumber, sliced
  • 1 spring onion, sliced
  • 1 head Boston lettuce, torn
  • 1 cup (250 mL) sliced turkey breast
  • 4 tbsp (60 mL) chicken stock
  • 1 tsp (5 mL) sesame oil
  • 2 tbsp (30 mL) red wine vinegar
  • 1 tbsp (15 mL) soy sauce
  • 1/4 tsp (1 mL) paprika

Directions

  1. In small pan, toast sesame seeds in vegetable oil until golden.
  2. In large bowl, add rice, peas, cucumber, onion, lettuce, turkey and sesame seeds; mix to combine.
  3. In separate bowl, whisk stock, sesame oil, vinegar, soy sauce and paprika. Drizzle over salad and toss.

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