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Vegetable Wild Rice Salad
Vegetable Wild Rice Salad
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Colorful vegetable and wild rice salad with zesty vinaigrette - a potluck showstopper!
Ingredients:
  • 1.5 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
  • 0.5 cup white balsamic vinegar
  • 0.25 cup canola oil
  • 0.25 cup white sugar
Instructions:
  • In a saucepan, bring water and rice to a boil. Lower the heat, cover the pan, and cook until the rice is tender and the liquid is absorbed, about 20-22 minutes. Then, transfer the rice to a bowl to cool.
  • Boil water in a pot, add peas and cook for about 2 minutes until just tender. Drain and let cool.
  • Combine the chilled peas, artichoke hearts, olives, tomatoes, parsley, and green onions with the cooled rice.
  • Combine vinegar, canola oil, and sugar in a blender or shake in a covered bottle until the dressing is creamy and well mixed. Pour the dressing over the salad and mix well to coat. Chill in the refrigerator until serving.

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