1/2 c. wild rice
4 green onions, sliced
1/2 lb. mushrooms, sliced
1/2 c. regular long grain rice
1/2 lb. oven roasted turkey breast, boneless
1/2 lb. cooked ham
1/2 lb. seedless green grapes
1/4 c. red wine vinegar
2 tsp. prepared mustard
1 1/4 tsp. sugar
1/2 tsp. thyme leaves
1/4 tsp. coarsely ground pepper
1/2 c. slivered almonds, toasted
2 med. avocados
Oil
Salt

Rinse wild rice well; drain. In 2 quart pan, boil 1 cup water; stir in rice. Cover, reduce heat, simmer 45 minutes or until all liquid is absorbed.

Meanwhile, in 4 quart pan cook green onions, mushrooms and 1/4 teaspoon salt in 2 tablespoons of hot oil. Saute until tender and lightly browned. Add regular rice and 1 cup water. Heat to boiling; cover and reduce heat and simmer 20 minutes or until liquid is absorbed.

Pull or cut turkey and ham into long strips. Cut each grape in half. Mix a dressing using vinegar, mustard, sugar, thyme, pepper, 2 tablespoons oil and 1 teaspoon salt.

In large bowl, combine turkey, ham, grapes, toasted nuts, rice mixture and dressing. Toss to coat well. Refrigerate overnight. Serve on platter with thin avocado wedges. 8 main dish servings.