Paula Deen's Wild Rice Salad

Sherrybeth's Note:

I saw this recipe about a year ago and just now got around to making it. Can't BELIEVE I waited this long but you can bet we will be having it again soon and often!

• Total Time: 50 mins
• Prep Time: 25 mins
• Cook Time: 25 mins

Ingredients:

Servings: 10

• 2 cups water
• ½ teaspoon salt
• 1 cup wild rice
• 1 (6 ounce) jar marinated artichoke hearts , drained and halved, reserving marinade
• 1 (6 ounce) can English peas (green)
• 1⁄3; cup green bell pepper , coarsely chopped (of you can use yellow, red or orange for more color and milder flavor)
• 3 green onions , chopped (both the white and green parts)
• ¼ cup almonds , toasted (slivered)

Dressing

• 1 1⁄3; cups canola oil
• ½ cup white vinegar
• ¼ cup parmesan cheese , grated
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon celery seed
• ½ teaspoon white pepper
• ½ teaspoon dry mustard
• ¼ teaspoon paprika
• 1 garlic clove , minced

Directions:

1. In a 1-quart pot with a lid, bring 2 cups water and the salt to a boil.
2. Add the rice and stir well.
3. Reduce the heat to low, cover, and simmer for 45 minutes to 1 hour.
4. Drain excess liquid from the rice.
5. Meanwhile, combine all the dressing ingredients in a jar with a tight-fitting lid and shake well. Refrigerate until ready to use.
6. In a large bowl, combine the rice, artichoke hearts, peas, green pepper, green onions, tomatoes, reserved marinade, and half of the dressing.
7. Toss well.
8. Cover and chill or eat at room temperature.
9. Just before serving, toss again and taste.
10. Add some of the remaining dressing, if desired.
11. Sprinkle with the almonds and serve.

Reviews

[SB6]

This is quite good and the dressing is delicious.