1 cup long-grain brown rice
1/2 cup wild rice
1 teaspoon salt, divided
3 cups homemade or canned chicken broth
1/2 pound smoked turkey breast, cubed
1 large or 2 medium-sized Walla Walla Sweet onions, peeled and diced
1 cup peeled, seeded and diced cucumber
1/2 cup chopped scallions (white and green portions)
1/2 cup seeded and chopped green bell pepper
1/2 cup seeded and chopped red bell pepper
1/4 cup finely chopped, fresh parsley
1 cup fresh or frozen peas (thawed, but not cooked)
1/2 cup coarsely chopped water chestnuts
1 1/2 cups mayonnaise
2 tablespoons rice vinegar
2 teaspoons Dijon mustard
1/2 teaspoon dried marjoram
1/4 teaspoon freshly ground black pepper
In a medium saucepan, bring to a boil the brown and wild rices, 1/2 teaspoon of the salt and the broth. Reduce heat to low and cook, covered, for 40 to 45 minutes, or until liquid has been absorbed and rice is tender. Remove from heat, toss lightly with a fork and set aside to cool.
In an attractive salad bowl, combine the smoked turkey, Walla Walla Sweets, cucumber, scallions, bell peppers, parsley, peas and water chestnuts. Toss gently with cooled rice.
In a small, deep bowl, whisk the mayonnaise with the vinegar, mustard, marjoram, remaining salt and the black pepper. Adjust seasonings, adding additional vinegar, mustard, salt and pepper to taste. Add dressing to salad and stir well, then cover and refrigerate until ready to serve.
Salad makes a lovely meal simply served on a fresh lettuce leaf, garnished with a few slices of scallion and toasty cheese bread. Makes 6 to 8 servings.
VARIATIONS: Omit smoked turkey and serve salad with grilled chicken breasts; or marinate and grill chicken breasts ahead of time, then cut into chunks and add to salad. Add sugar-snap peas if available; just throw them in with everything else.