Fruity Rice Salad with Turkey
- 400 grams Rice
- 300 grams turkey breasts
- Ghee (can substitute clarified butter)
- 1 Blood orange
- ½ Pineapple
- 200 grams Peas
- 5 tablespoons Cashews (toasted)
- peppers (freshly ground)
- 2 tablespoons Basil (finely chopped)
- 2 tablespoons Almond oil
- 1 tablespoon Orange blossom water (available in health food stores)
Cook and drain the rice according to package instructions. Set aside and let cool. Rinse and pat dry the turkey breast, then cut into small pieces. Heat 1 tablespoon ghee (or clarified butter) and cook the turkey until golden brown. Season with salt and pepper.
Boil the peas in salted water for about 5 minutes. Blanch and drain. Peel and cut out segments from the blood orange, then cut into small pieces. Peel and remove core from the pineapple, and cut into small pieces.
Mix the cooled rice with turkey breast, peas, pineapple, orange segments, cashews, basil and almond oil. Season with salt, pepper and orange blossom water. Serve immediately.