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Coconut
Recipes |
Smoked Turkey Salad Calypso
Ingredients
3/4 cup wild rice
1-1/2 cups converted white rice
1 cup sweetened flake coconut
1 large sweet red pepper, cored, seeded and finely chopped
1 large sweet green pepper, cored, seeded and finely chopped
1 red onion, finely chopped
1/2 cup chopped fresh parsley
2 papayas, peeled, seeded and chopped
1 pound sliced smoked turkey, cut into matchstick strips
1-3/4 cups Orange Dressing
Instructions
Add water to wild rice in a saucepan to cover by 2 inches. Simmer,
covered, 35 to 40 minutes or until rice is tender and starts to
split open. Drain; cool under cold tap water. Drain. Meanwhile, cook
white rice according to package directions. Drain; cool under cold
tap water. Drain.
As rice is cooking, heat oven to 375 degrees F. Spread coconut
evenly in a baking pan. Bake in heated 375-degree F. oven 10 minutes
or until lightly browned, stirring occasionally. Cool.
Combine wild rice, white rice, coconut, sweet peppers, onion,
parsley, papayas and turkey in a large bowl. Add dressing; mix well.
Yield: 10 servings
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