Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Harvest Turkey, Cranberry and Brown Rice Salad Recipe
    Lost? Site Map

    Harvest Turkey, Cranberry and Brown Rice Salad

    Harvest Turkey, Cranberry and Brown Rice Salad. Photo by claudiansatx

    1/2 Photos of Harvest Turkey, Cranberry and Brown Rice Salad

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    0 mins

    0 mins

    0 mins

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric





    1. 1
      TO PREPARE DRESSING Place orange juice, vinegar and tarragon in small, heavy saucepan over medium-high heat. Cook, watching carefully, until mixture is reduced to half, about 6 tablespoons.
    2. 2
      Pour into bowl. Whisk in garlic, salt, pepper and oil until blended. Set aside.
    3. 3
      TO PREPARE SALAD Melt butter in heavy medium-size saucepan over medium heat. Add rice; stir until all grains are coated well.
    4. 4
      Add stock and bring to a boil. Reduce to a simmer and cook, covered, until tender, 30 to 40 minutes.
    5. 5
      Remove from heat; let cool. Toss rice with dressing.
    6. 6
      Add turkey, cranberries, pecans, green onions, grapes, 1 tablespoon fresh or 1 teaspoon dried tarragon and orange zest. Taste and season salad with salt, pepper and additional tarragon, if desired.
    7. 7
      (Salad can be prepared 1 to 2 days ahead, covered and refrigerated. Bring to room temperature 30 minutes before serving.)
    8. 8
      TO SERVE Arrange border of lettuce leaves on serving plate if you wish. Mound salad on top. Garnish with chopped tarragon and border of orange slices, if desired.
    9. 9
      Note: Texmati rice, a long-grain American basmati rice, works well in this recipe. Cook it as you would the brown rice, 20 to 25 minutes, and then remove from heat and keep covered 10 minutes.

    Ratings & Reviews:

    • on April 14, 2013


      Just made this salad and I couldn't more pleased with the results. The only thing I subbed was the tarragon with a basil-parsley blend. I used diced smoked turkey from my deli since its not roast turkey season. I love all the textures, fruits, nuts and the rice with a tangy dressing. This is right up my alley. Just delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Harvest Turkey, Cranberry and Brown Rice Salad

    Serving Size: 1 (274 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 481.0
    Calories from Fat 247
    Total Fat 27.4 g
    Saturated Fat 3.1 g
    Cholesterol 6.1 mg
    Sodium 468.8 mg
    Total Carbohydrate 52.2 g
    Dietary Fiber 4.5 g
    Sugars 9.1 g
    Protein 9.0 g

    The following items or measurements are not included:

    roasted smoked skinless turkey

    Ideas from


    Over 475,000 Recipes Network of Sites