Paula Deen's Wild Rice Salad
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!
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 2cups water
- 1⁄2teaspoon salt
- 1cup wild rice
- 1(6 ounce) jar marinated artichoke hearts, drained and halved, reserving marinade
- 1
- 1⁄3cup green bell pepper, coarsely chopped (of you can use yellow, red or orange for more color and milder flavor)
- 3
- 1⁄4cup almonds, toasted (slivered)
Dressing
- 1 1⁄3cups canola oil
- 1⁄2cup white vinegar
- 1⁄4
- 1tablespoon sugar
- 1teaspoon salt
- 1teaspoon celery seed
- 1⁄2teaspoon white pepper
- 1⁄2teaspoon dry mustard
- 1⁄4teaspoon paprika
- 1
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DIRECTIONS
- In a 1-quart pot with a lid, bring 2 cups water and the 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.
- Meanwhile, combine all the dressing ingredients in a jar with a tight-fitting lid and shake well. Refrigerate until ready to use.
- 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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