Wild Rice and Smoked Turkey Salad with Dried Cranberries and Toasted Hazelnuts

• 1 cup uncooked wild rice, rinsed in warm water and drained
• 1/2 cup canola or other flavorless vegetable oil
• 3 tablespoons fresh lemon juice
• 1 small garlic clove, minced
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 6 ounces sliced smoked turkey, cut into 1 x 1/8-inch slivers
• 1 cup small seedless green grapes
• 1/2 cup dried cranberries
• 1/2 cup toasted and peeled hazelnuts (see Notes)
• 1/4 cup finely chopped Italian parsley
• 1/4 cup thinly sliced scallions (white and green parts)

1. Heat 3 cups water to a boil in a large saucepan; stir in the rice.
2. Cook, covered, over medium-low heat until tender, 35 to 55 minutes, depending on the rice.
3. Uncover and cook to evaporate any excess liquid; or let stand, covered, until any remaining water is absorbed.
4. Let cool to room temperature.
5. Whisk the oil, lemon juice, garlic, salt, and a grinding of black pepper in a large bowl.
6. Add the rice, turkey, grapes, cranberries, hazelnuts, parsley, and scallions; toss blend.
7. Taste and add more salt and pepper, if needed.
8. Serve at room temperature.

wild rice, canola, lemon juice, garlic, kosher salt, freshly ground black pepper, turkey, green grapes, cranberries, notes, italian parsley, scallions

Taken from www.cookstr.com/recipes/wild-rice-and-smoked-turkey-salad-with-dried-cranberries-and-toasted-hazelnuts (may not work)