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Wild Rice and Turkey with Toasted Almonds

Wild Rice and Turkey with Toasted Almonds

Prep Time: 20 minutes
Cook Time: 45 minutes
Yield: Makes 6 servings


  • ½ cup wild rice
  • ½ tsp. salt, divided
  • ¼ cup olive oil
  • 4 tsp. Sherry or Balsamic vinegar
  • 1 tsp. Dijon mustard
  • 1/8 tsp. black pepper
  • 2 cups cubed cooked turkey (about 3/4 pound)
  • ½ cup diced celery
  • 3 tbsp. chopped red onion
  • ¼ cup dried cherries
  • ½ cup Fisher® Chef’s Naturals Sliced Almonds, toasted


  1. Bring 2 cups water to a boil in a 1-quart heavy saucepan, add rice and ¼ tsp. salt. Reduce heat to low and cook, covered, until rice is tender and most grains are split open, about 45 minutes to 1 hour. Drain well and cool.
  2. Combine remaining ingredients together in a medium bowl and stir in cooled rice until mixture is well blended. Serve cold or at room temperature.


Recipe Tips:

To toast almonds, place them in a dry skillet over medium high heat. Stir frequently until nuts are browned. Remove from skillet to stop cooking.


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