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Ingredients

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Directions

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  • Place dried mushrooms in small heatproof bowl. Add boiling water to cover. Soak for 20 minutes. Drain, reserving and straining soaking liquid to use in soup if you wish.

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  • Rinse mushrooms well. Pat dry with paper toweling. Cut off any tough stems and discard. Chop mushrooms.

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  • Slice leek crosswise; rinse in colander under running water to remove all sand. Pat leek slices dry with paper toweling.

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  • Heat 2 tablespoons oil in large skillet over medium heat. Add leek; sauté 4 minutes. Stir in soaked dried and fresh mushrooms, rosemary and thyme. Sauté for 6 minutes or until liquid has evaporated. Scrape mushroom and herb mixture into a large mixing bowl.

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  • Bring a large pot of water to boiling. Add wild rice; boil for 25 minutes. Stir in basmati rice; boil for 12 minutes. Stir in summer squash; boil for 3 minutes more or until rices are tender. Drain in colander; add rice mixture to mushroom mixture in bowl.

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  • Combine the remaining 2 tablespoons oil, the vinegar, salt and pepper in a small bowl. Add along with smoked turkey to rice mixture; toss to coat. Cover and refrigerate at least 2 hours or overnight. Taste and add more vinegar if needed. Serve chilled or at room temperature, garnished with tomato slices. Makes 6 servings.

Nutrition Facts

305 calories; total fat 12g; cholesterol 41mg; sodium 973mg; carbohydrates 31g; protein 19g.

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