Vegetable Wild Rice Salad Recipe - Allrecipes.com
Vegetable Wild Rice Salad Recipe
  • READY IN 45 mins

Vegetable Wild Rice Salad

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    45 mins

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.
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Footnotes

  • 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.
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Reviews More Reviews

Aug 04, 2013

The directions for cooking the frozen peas are wrong. Cook peas according to package directions except reduce the cooking time to 2-3 minutes. Peas should be crisp . Allrecipe.com edited the original directions and this is the correction. Also be sure to drain the rice if there is liquid left after cooking. Do not over cook the wild rice.

 

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Nutrition

  • Calories
  • 252 kcal
  • 13%
  • Carbohydrates
  • 35.4 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 10.9 g
  • 17%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 634 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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