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Popular Recipes Vegetable Wild Rice Salad

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Vegetable Wild Rice Salad

"The vegetable rice salad is one of my favorite dishes to bring for any occasion because it is not only delicious, but has a colorful presentation and is excellent for pot luck or buffet style parties. This recipe is well received whenever I serve it. I am frequently asked for the recipe."

Ingredients :

  • 1 1/2 cups water
  • 1 (6 ounce) package long grain and wild rice mix (such as Uncle Ben's®)
  • 1 (10 ounce) package frozen peas
  • 1 (6.5 ounce) jar marinated artichoke hearts, drained
  • 1 (6 ounce) can sliced black olives, drained
  • 1 cup diced roma tomatoes
  • 1 bunch fresh parsley, finely chopped
  • 3 green onions, sliced
  • Dressing:
  • 1/2 cup white balsamic vinegar
  • 1/4 cup canola oil
  • 1/4 cup white sugar

Instructions :

Prep : 20M Cook : 8M Ready in : 45M
  • Bring water and rice mix to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 22 minutes. Transfer rice to a bowl to cool.
  • Bring a pot of water to a boil; cook peas in the boiling water until just cooked, about 2 minutes. Drain and cool.
  • Mix cooled peas, artichoke hearts, olives, tomatoes, parsley, and green onions into cooled rice mixture.
  • Blend vinegar, canola oil, and sugar together in a blender or shake in a covered bottle until dressing is emulsified and creamy. Drizzle dressing over salad and toss to coat. Refrigerate salad until ready to serve.

Notes :

  • You may use 1/2 cup sugar in the dressing if you prefer a sweeter taste. White balsamic vinegar is favored over other kinds suggested. The salad may require some added salt and pepper to taste. There is none added during the preparation.

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