TURKEY AND RICE SALAD

Preparation Method :

• Reserve 3 tablespoons of the chicken stock and bring the remainder to the boil in a large saucepan. Add the rice and cook for 30 minutes, or until tender. Drain and leave to cool slightly.
• Meanwhile, heat 1 tablespoon of the oil in a preheated wok or frying pan. Stir-fry the turkey over a medium heat for 5 minutes, or until cooked through.
• Using a slotted spoon, transfer the turkey to a dish. Add the mange tout and mushrooms to the wok and stir-fry for 1 minute.
• Add the reserved stock, bring to the boil, then reduce the heat, cover and simmer for 5 minutes. Transfer the vegetables to the dish and leave to cool slightly.
• Thoroughly mix the rice, turkey, mangetout, mushrooms, nuts, coriander and garlic chives together, then season to taste with salt and pepper. Drizzle with the remaining oil and the vinegar and garnish with fresh garlic chives. Serve warm.