Wild Rice Salad
- Ready In:
- 1hr
- Ingredients:
- 18
- Serves:
-
10-12
ingredients
- 2 quarts water
- 1 cup water
- 3 cups wild rice
- 1 (14 ounce) can artichoke hearts
- 1 (10 ounce) package frozen peas
- 1 green bell pepper, chopped
- 1 bunch green onion, chopped
- 1 pint cherry tomatoes, halved
- toasted slivered almonds
-
Dressing
- 1 1⁄3 cups vegetable oil
- 1⁄2 cup white vinegar
- 1⁄4 cup freshly grated parmesan cheese
- 1 tablespoon sugar
- 1 teaspoon celery salt
- 1 teaspoon white pepper
- 1⁄2 teaspoon dry mustard
- 1⁄4 teaspoon paprika
- 1 garlic clove, minced
directions
- Combine all dressing ingredients in lidded jar and shake well. Refrigerate until ready to use.
- In large saucepan, heat all water (2 quarts plus 1 cup) and rice to boiling.
- Reduce heat to low, cover and simmer for 45 minutes.
- Drain excess liquid from rice.
- Drain artichoke hearts, reserving marinade.
- Halve artichoke hearts and add to rice with peas, peppers, green onions, tomatoes, reserved marinade and half the dressing.
- Toss again and taste.
- Add some of remaining dressing, if desired.
- Sprinkle with almonds and served.
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RECIPE SUBMITTED BY
I am a stay-at-home mom living in Northeast Minneapolis with my husband, beautiful daughter, and two doberman-shepherds. My passion is for "all things natural." I love hiking, camping, gardening, playing with my daughter and my dogs, as well as my husband : ), and creating wonderful meals from healthy, organic ingredients. My favorite cookbook is “How to Cook Everything” by Mark Bittman. It was a great beginner’s book for me. It provides plenty of great recipes but, more importantly, highlights the basic principles of working with nearly any ingredient you can think of- from buying and storing fruits and veggies, to carving a turkey. Pet Peeves? Going through the express lane with too many items. This may seem like a small thing, but everything we do affects everyone else... so smile! : )