Turkey and Wild Rice Salad

• 3 1/2 cups turkey or chicken stock, or water
• Salt
• 1 cup wild rice
• 2 cups shredded or diced turkey
• 2 stalks celery, thinly sliced
• 6 mushrooms, thinly sliced
• 1/4 cup chopped flat-leaf parsley, or a mixture of parsley and herbs such as tarragon, dill, marjoram and chives
• 1/4 cup pomegranate seeds (optional)
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon sherry vinegar or champagne vinegar
• Salt
• freshly ground pepper
• 1 teaspoon Dijon mustard
• 1 small garlic clove, finely minced or pureed
• 1/4 cup extra virgin olive oil
• 2 tablespoons walnut oil

1. In a medium saucepan, bring 3 1/2 cups of the stock or water to boil.
2. Add salt to taste and the wild rice.
3. When the water returns to a boil, reduce the heat, cover and simmer 40 to 45 minutes until the rice is tender and has begun to splay.
4. Taste the rice to make sure its tender; if so, drain and transfer to a large bowl.
5. Add the remaining salad ingredients, except the pomegranate seeds.
6. While the rice is cooking, make the dressing.
7. Whisk together the lemon juice, vinegar, salt to taste, mustard and garlic.
8. Whisk in the oils, taste and adjust seasonings.
9. Toss with the warm rice and the remaining salad ingredients.
10. Arrange the pomegranate seeds on top, and serve.

turkey, salt, wild rice, turkey, stalks celery, mushrooms, flatleaf parsley, pomegranate seeds, freshly squeezed lemon juice, sherry vinegar, salt, freshly ground pepper, mustard, garlic, extra virgin olive oil, walnut oil

Taken from cooking.nytimes.com/recipes/1014113 (may not work)