Vegetable Wild Rice Salad

Wild rice is mixed with a variety of colorful vegetables in a simple vinaigrette dressing creating a salad that will be the star of the party at your next pot luck.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 252 Calories

Ingredients

• 3 green onions, sliced
• 1 (6 ounce) can sliced black olives, drained
• 1 (6.5 ounce) jar marinated artichoke hearts, drained
• 1 bunch fresh parsley, finely chopped
• 1 (10 ounce) package frozen peas
• 1 cup diced Roma tomatoes
• 1.5 cups water
• 0.25 cup white sugar
• 0.25 cup canola oil
• 1 (6 ounce) package long grain and wild rice mix (such as Uncle Ben's®)
• 0.5 cup white balsamic vinegar

Recipe Instructions

Step 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.

Step 2

Bring a pot of water to a boil; cook peas in the boiling water until just cooked, about 2 minutes. Drain and cool.

Step 3

Mix cooled peas, artichoke hearts, olives, tomatoes, parsley, and green onions into cooled rice mixture.

Step 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.