Wild Rice Salad

Name: Wild Rice Salad
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 315 milliliters canola oil; 1 teaspoon celery seed; 1 teaspoons dry mustard; 1 clove garlic, minced; 237 milliliters cherry or grape tomatoes, halved; 79 milliliters coarsely chopped green bell pepper; 3 green onions, chopped, white and green parts; 170 grams green peas; 1 teaspoons ground white pepper; 170 grams marinated artichoke hearts, drained and halved, reserve marinade; 0 teaspoons paprika; 59 milliliters grated Parmesan; 1 teaspoons salt; 1 teaspoon salt; 59 milliliters toasted slivered almonds, for garnish; 1 Tbsp sugar; 473 milliliters water; 118 milliliters white vinegar; 237 milliliters wild rice

Wild Rice Salad might be just the side dish you are searching for. This recipe serves 8. This recipe covers 10% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 193 calories, 7g of protein, and 9g of fat per serving. If you have paprika, sugar, rice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour.

Instructions

In a 1-quart pot with a lid, bring 2 cups water and the salt to a boil.

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Water

Salt

Equipment you will use

Pot

Add the rice and stir well. Reduce the heat to low, cover, and simmer for 45 minutes to 1 hour.

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Rice

Drain excess liquid from the rice.

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Rice

Meanwhile, combine all the dressing ingredients in a jar with a tight-fitting lid and shake well. Refrigerate until ready to use.

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Shake

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.

Ingredients you will need

Artichoke Hearts