Recipe by PJ's kitchen
"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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1 1/2 cups
1 (6 ounce) package
long grain and wild rice mix (such as Uncle Ben's®)
1 (10 ounce) package
1 (6.5 ounce) jar
marinated artichoke hearts, drained
1 (6 ounce) can
sliced black olives, drained
diced roma tomatoes
fresh parsley, finely chopped
green onions, sliced
white balsamic vinegar
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetable Wild Rice Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 98
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