Wild rice salad recipe
Recipe by Stella S
Ingredients
2 cups water
1/2 teaspoon salt
1 cup wild rice
1 (6-ounce) jar marinated artichoke hearts, drained and halved, reserve marinade
1 (6-ounce) can green peas
1/3 cup coarsely chopped green bell pepper
3 green onions, chopped, white and green parts
1 cup cherry or grape tomatoes, halved
1/4 cup toasted slivered almonds, for garnish [optional]
1 cup capers [optional - added kick]
Dressing
1 1/3 cups canola oil
1/2 cup white vinegar
1/4 cup grated Parmesan [can add more or substitute with vegan alternative]
1 tablespoon sugar
1 teaspoon salt
1 teaspoon celery seed [optional]
1/2 teaspoon ground white pepper [can substitute black pepper]
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1 clove garlic, minced
Prep. Time → 15 min
Cook Time → 45 min
1. 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.
2. Meanwhile, combine all the dressing ingredients in a jar with a tight-fitting lid and shake well. Refrigerate until ready to use.
3. 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.
4. Recipe courtesy Paula Deen
5. Read more at: http://www.foodnetwork.com/recipes/paula-deen/wild-rice-salad-recipe.html?oc=linkback
side dishes, side dish, rice dish, cheese-vegetarian November 27, 2014 04:22
Author foodnetwork.com/recipes/pa...
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