Lunch: Wild Rice Salad

A delicious rice salad sure to make a compliment to any meal.

Ingredients

3 green onions, chopped, white and green parts
1/3 cup green bell pepper, coarsely chopped
1 (6 oz) can green peas
1 (6 oz) jar marinated artichoke hearts, drained and halved
1 cup wild rice
1/2 teaspoon salt, plus 1 teaspoon for dressing
1 cup cherry tomatoes, halved, or grape tomatoes
1/4 cup silvered almonds, toasted
1 1/3 cups canola oil
1/2 cup white vinegar
1/4 cup Parmesan cheese, grated
1 tablespoon sugar
1 teaspoon celery seed
1/2 teaspoon ground white pepper
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1 clove garlic, minced

Instructions

Combine oil, vinegar, cheese, sugar, celery seed, pepper, dry mustard, paprika, garlic and 1 teaspoon salt in a jar with a tight-fitting lid and shake well. Refrigerate until ready to use.
In a 1-quart pot with a lid, bring 2 cups water and the 1/2 teaspoon salt to a boil. Add the rice and stir well. Reduce the heat to low, cover, and simmer for 45 minutes to 1 hour. Drain excess liquid from the rice.
In a large bowl, combine the rice, artichoke hearts, peas, green pepper, green onions, tomatoes, reserved marinade and half of the dressing. Toss well. Cover and chill or eat at room temperature. Just before serving, toss again and taste. Add some of the remaining dressing, if desired. Sprinkle with the almonds and serve.

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