Leftover Turkey, Brown Rice and Almond Pilaf
2 cups cooked brown rice
4 large mushrooms
¼ cup Thompson raisins
¼ cup slivered green onions
2 celery ribs sliced
½ cup toasted and chopped almonds (approx. 10 minutes at 350F)
2 cups shredded leftover or cooked turkey
1 tbsp white balsamic vinegar
1 tbsp fresh squeezed orange juice
1 tsp Dijon mustard
1 tbsp extra virgin olive oil
2 tbsp unrefined walnut oil
Sea salt and freshly ground pepper
Soak raisins in hot water to soften for approximately 1 hour. Drain, chop the mushrooms and combine with the cooked rice, green onions, celery, almonds and turkey.
Wisk together white balsamic vinegar, orange juice and Dijon and slowly drizzle in olive oil and walnut oil until dressing is emulsified. Combine with the other ingredients and let stand refrigerated for 1 to 2 hours. You can also omit the turkey for a vegetarian salad.