1. Add water to wild rice in pan to cover by 2?. Simmer covered 35 to 40 minutes until rice is tender and starts to split open. Drain and cool under cold water. 2. Cook white rice and cool. 3. Spread coconut on baking pan and bake in 375? oven for 10 minutes or until slightly brown, stirring occasionally. Cool. 4. Combine rices, pepper, onion, parsley, papaya, broccoli, walnuts, mandarin oranges, avocado, coconut and turkey in large bowl. 5. Whisk together dressing ingredients and toss with salad. Per serving: 326 Calories; 14g Fat (37% calories from fat); 13g Protein; 40g Carbohydrate; 20mg Cholesterol; 211mg Sodium NOTES : A very tasty main dish salad. Posted to EAT-L Digest 07 Apr 97 by Betsy Burtis
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|Serving Size: 1 Serving (347g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 96 (12%)|
|Amt Per Serving||% DV|
|Total Fat 10.6g||14 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 0mg||0 %|
|Sodium 34.8mg||1 %|
|Potassium 380mg||10 %|
|Total Carbohydrate 157.6g||46 %|
|Dietary Fiber 7.4g||30 %|
|Sugars, other 150.1g|
|Protein 15.9g||23 %|
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Calories per serving: 797
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