Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Wild rice -- (about 1 cup)
2 1/4 c ;Water 1/2 c Minced green onions
;Boiling water 1/4 c Olive oil
12 Sun-dried tomatoes 2 tb Red wine vinegar
1/2 lb Smoked turkey; in 1/2" cubes Salt and pepper; to taste
1 Cucumber; peeled, seeded Red leaf lettuce
-- cut in 1/2" cubes

Rinse wild rice under running water. In 2-quart saucepan, bring 2
1/2 cups water to a boil. Add rice, stir, reduce heat, cover and
cook 30 to 40 minutes or until rice is tender. Drain off any excess
liquid.

While rice is cooking, pour boiling water over sun-dried tomatoes to
cover; let stand 10 to 20 minutes, until soft. Drain; cut into thin
strips.

In a large bowl, combine tomatoes, turkey, cucumber, green onions,
oil, vinegar, salt and pepper. Add to warm rice and toss. Taste and
adjust seasonings.

Serve lukewarm on lettuce-lined plates or refrigerate until 30 minutes
before serving.

Yield: 4 to 6 servings.

From _Rice_ by Bonnie Tandy Leblang and Joanne Lamb Hayes (Harmony
Books) in "Los Angeles Times Daily News" writer Natalie Haughton's
09/01/93 "Versatility Makes Any Kind of Rice a Satisfying Choice for
Salad Days" article in "The (Louisville, KY) Courier-Journal." Pg.
C10. Typed for you by Cathy Harned.
Submitted By CATHY HARNED On 11-29-94

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