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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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A delicious and nutritious salad perfect for a summer pot-luck picnic, and so easy to throw together! I keep cooked wild rice in my freezer, which lessens the prep time and makes this recipe even easier. Make it simpler yet by using frozen pre-sliced peppers (I like using a variety of red, green and yellow). The dressing is also great on it's own. Ingredients:
2 quarts water |
1 cup water |
3 cups wild rice |
1 (14 ounce) can artichoke hearts |
1 (10 ounce) package frozen peas |
1 green bell pepper, chopped |
1 bunch green onion, chopped |
1 pint cherry tomatoes, halved |
toasted slivered almonds |
1 1/3 cups vegetable oil |
1/2 cup white vinegar |
1/4 cup freshly grated parmesan cheese |
1 tablespoon sugar |
1 teaspoon celery salt |
1 teaspoon white pepper |
1/2 teaspoon dry mustard |
1/4 teaspoon paprika |
1 garlic clove, minced |
Directions:
1. Combine all dressing ingredients in lidded jar and shake well. Refrigerate until ready to use.
2. In large saucepan, heat all water (2 quarts plus 1 cup) and rice to boiling.
3. Reduce heat to low, cover and simmer for 45 minutes.
4. Drain excess liquid from rice.
5. Drain artichoke hearts, reserving marinade.
6. Halve artichoke hearts and add to rice with peas, peppers, green onions, tomatoes, reserved marinade and half the dressing.
7. Toss again and taste.
8. Add some of remaining dressing, if desired.
9. Sprinkle with almonds and served.
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