Vegetable Wild Rice Salad

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.

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

Ingredients

• 1 ½ cups water
• ¼ cup white sugar
• ¼ cup canola oil
• 3 green onions, sliced
• ½ cup white balsamic vinegar
• 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 (6 ounce) package long grain and wild rice mix (such as Uncle Ben's®)

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.