Wild Rice Salad

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Recipe Courtesy of


Servings: 8 servings
Prep Time: 15 min
Cook Time: 45 min
Difficulty: Easy

Ingredients Add to grocery list

3   green onions, chopped, white and green parts
1/3 cup coarsely chopped green bell pepper
1   6-ounce can green peas
1   6-ounce jar marinated artichoke hearts, drained and halved
1 cup wild rice
1/2 teaspoon salt
1 cup cherry or grape tomatoes, halved
1/4 cup silvered almonds, toasted

Dressing:
1 1/3 cups canola oil
1/2 cup white vinegar
1/4 cup Parmesan cheese, grated
1 tablespoon sugar
1 teaspoon salt
1 teaspoon celery seed
1/2 teaspoon ground white pepper
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1 clove garlic, minced


 

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Directions

Dressing:

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

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.

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.

Show: Paula's Home Cooking/Paula Deen and Friends/Jan/Feb 2006 issue
          Watch Paula on Food Network


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Reader Comments:

54321

Hi Paula....Just wanted to tell you that I have made your Wild Rice Salad more times than I can remember, lol & it is ALWAYS a big hit & everyone always wants the recipe!!!! So easy & great that I can make it ahead!! I have to admit that I have used the dressing recipe for pasta salad also & the comments from everyone were THIS IS THE BEST PASTA SALAD I have ever had. Thank you Paula..love your site and your show on Food Network (that is where I got the recipe!!!!)

By Penny Nawfel on January 14, 2011

54321

My cousin made this for a family picnic, it was fantastic. I emailed her for the recipe, and plan to make it for a work function.

By Anonymous on December 02, 2009

54321

Excellent! I served this for my son's graduation party (brunch) and it was the crowd pleaser of the day! Add chopped grilled chicken or shrimp for a great all-in-one picnic salad. You will enjoy this salad and its easy to prepare. Note: You can use thawed frozen peas instead of canned for a fresher flavor.

By brighton hill on July 05, 2009

54321

This is so full of flavor you have just got to try it!

By TheDiabeticGourmet on June 04, 2009

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