2 teaspoons olive oil
1 red onion, thinly sliced, or 1 bunch scallions, chopped
4 cups cooked wild rice
1/2 pound fresh, smoked, or leftover turkey or chicken, shredded or shredded
1 beefsteak tomato, diced, or 1 pint cherry tomatoes, halved
1/4 cup chopped fresh parsley
Dressing:
8 sun-dried tomatoes, chopped
2 cloves garlic, chopped or pressed
3 tablespoons red wine vinegar
1 tablespoon soy sauce
5 tablespoons olive oil
Directions
Heat a small skillet over medium heat and add the oil. When the oil is hot, add the onion or scallions and cook about 10 minutes, or until the onion is wilted. Set aside to cool.
Combine the wild rice, turkey, tomato, onion, and parsley in a large bowl and set aside.
To make the dressing, place all the ingredients except the olive oil in a blender or a food processor fitted with a steel blade and mix until well combined. While the motor is running, gradually add the olive oil.
Add the dressing to the rice mixture and serve.
Serves 4
