Serves: 9
Total Calories: 797

1 cup wild rice, rinsed
8 cups chicken broth, divided
1 cup white, red, or brown rice
1 cup chopped apricot
3/4 cup yellow raisins
1/3 - 1/2 cup sun-dried tomato (in oil, drained on paper)
3 cloves garlic, squeezed (less if desired)
1 cup julienne smoked turkey
1 small jar artichoke hearts, drained and halved
6 green onions, diced (including green tops) or 1 small red onion, chopped
3/4 cup chopped toasted pecans for garnish
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Dressing:
1 small lemon, squeezed
2 - 3 tablespoons Japanese vinegar
1 - 2 tablespoon pure olive oil
fresh ground pepper

Cook wild rice in 4 cups chicken broth until tender. Drain and cool. Cook other rice separately in remaining 4 cups broth. Drain and cool. When both are cool, mix and fluff with fork. Toss together all but onions and pecans; chill until ready to serve. When ready to serve, add onions, toss with Dressing, and garnish with toasted pecans. Can be prepared the night before, but do not mix in onions or dressing until the next day.

Dressing:
Combine lemon juice, vinegar, olive oil, and pepper. Set aside until ready to toss with Salad.

Variations: Add baby shrimp; walla walla onions; currants instead of raisins; mandarin oranges; fresh chopped tomatoes; fresh chopped green (or red) pepper; chopped filberts instead of pecans—use your imagination.

Nutritional Facts:

Serves: 9
Total Calories: 797
Calories from Fat: 114

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