Rosemary Turkey Sandwich
3/4 Cup rice
1/4 Teaspoon rosemary
1 Cup water
3 Tablespoons water
2 Tablespoons freshly squeezed lemon juice
1-1/2 Tablespoons brown mustard
1 Tablespoon olive oil
1/2 Teaspoon dried basil
1/2 Teaspoon dried oregano
1/2 Teaspoon sugar
1/4 Teaspoon salt
1/2 Teaspoon pepper
1/8 Teaspoon hot sauce
2 Cloves garlic minced
2 Cups smoked turkey breast cut into 1/2-inch cubes
1/2 Cup frozen peas thawed
1/2 Cup green onion thinly sliced
1 2-Ounce Jar chopped pimiento well drained
2 Tablespoons pine nuts toasted
In 2-quart sauce pan, over high heat, combine rice, rosemary, and 1 cup water.
Bring to boil, stir with fork, reduce heat to low, cover and simmer 20 minutes or until water is completely absorbed.
Cool to room temperature.
To prepare the dressing, in small bowl, combine 3 tablespoons water, lemon juice, mustard, oil, basil, oregano, sugar, salt, pepper, hot sauce, and garlic.
In large bowl, combine cooked rice, turkey, peas, onion, and pimiento with dressing.
Cover and refrigerate at least 1 hour before serving.
Garnish with pine nuts at time of serving.