Vegetable Wild Rice Salad
Description
This vegetable wild rice salad recipe, mixes wild rice with colorful vegetables in a simple vinaigrette dressing, creating a salad for your next potluck.
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
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1 bunch fresh parsley, finely chopped
•
1 cup diced roma tomatoes
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1 (6 1/2 ounce) jar marinated artichoke hearts, drained
•
1 (6 ounce) can sliced black olives, drained
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3 green onions, sliced
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1/2 cup white balsamic vinegar
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1/4 cup canola oil
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1/4 cup white sugar
Directions
1
Bring water and rice mix to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 22 minutes; transfer to a bowl to cool.
2
Meanwhile, bring a medium pot of water to a boil. Add peas; cook until just tender, about 2 minutes. Drain and cool.
3
Stir cooled peas, parsley, tomatoes, artichoke hearts, olives, and green onions into cooled rice.
4
Combine vinegar, oil, and sugar in a blender (or shake in a covered bottle); blend until emulsified and creamy.
5
Drizzle vinaigrette over salad; toss to coat. Refrigerate salad until ready to serve.