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.


Recipes · Salad · Grains · Rice Salad Recipes


Prep Time: 20 mins
Cook Time: 25 mins
Servings: 8
Total Time: 45 mins
Yield: 8 servings

Ingredients

Ingredients List

  • 1 ½ 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


Directions

  1. 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.

  2. Bring a pot of water to a boil; cook peas in the boiling water until just cooked, about 2 minutes. Drain and cool.

  3. Mix cooled peas, artichoke hearts, olives, tomatoes, parsley, and green onions into cooled rice mixture.

  4. 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.

Cook's Note:

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.


Nutrition Facts (per serving)

Nutrition Facts
252 Calories
11g Fat
35g Carbs
5g Protein


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