Vegetable Wild Rice Salad

Vegetable Wild Rice Salad

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

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

Recipe Instructions

Step 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 rice to a medium bowl to cool.
Step 2
Meanwhile, bring a medium pot of water to a boil; cook peas in boiling water until just tender, about 2 minutes. Drain and cool.
Step 3
Add cooled peas, parsley, tomatoes, artichoke hearts, olives, and green onions to cooled rice mixture.; mix until salad is well combined.
Step 4
Make dressing: Blend together vinegar, oil, and sugar in a blender or shake in a covered bottle until emulsified and creamy.
Step 5
Drizzle dressing over salad and toss to coat. Refrigerate salad until ready to serve.

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
  • 0.5 cup white balsamic vinegar
  • 1 (6 ounce) package long grain and wild rice mix (such as Uncle Ben's®)

Categories

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