Wild Rice Salad
I made this salad for the Superbowl party and it was a hit. The almonds give it the perfect crunch! I found this recipe in Paula Deen and Friends cookbook.
Wild Rice Salad (serves 8)
Dressing:
1 1/3 cups canola oil
1/2 cup white vinegar
1/4 cup freshly grated Parmesan cheese
1 Tablespoon sugar
1 teaspoon salt
1 teaspoon celery seed
1/2 teaspoon ground white pepper
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1 clove garlic, minced
1/2 teaspoon salt
1 cup wild rice (I couldn't find pure wild rice, I found a mixture of basmati and wild rice, it was perfect!)
One 6-ounce jar marinated artichoke hearts, drained and halved, marinade reserved
6 ounces frozen peas, thawed
1 bell pepper, coarsely chopped
3 green onions, chopped, white and green parts
1 cup cherry or grape tomatoes, halved
1/4 cup slivered almonds, toasted
1. Combine all the dressing ingredients in a jar with a tight fitting lid and shake well. Refrigerate until ready to use.
2. In a 1-quart pot with a lid, bring 2 cups water and salt to a boil. Add the rice and stir well. Reduce the heat to low, cover, and simmer for 45 minutes. Drain any excess liquid from the rice.
3. In a large bowl, combine the rice, artichoke hearts, peas, bell pepper, green onions, tomatoes, reserved marinade, and half of the dressing. Toss well. Cover and chill. Just before serving, toss again and taste. Add some of the remaining dressing, if desired. Sprinkle with the almonds and serve.
Wild Rice Salad (serves 8)
Dressing:
1 1/3 cups canola oil
1/2 cup white vinegar
1/4 cup freshly grated Parmesan cheese
1 Tablespoon sugar
1 teaspoon salt
1 teaspoon celery seed
1/2 teaspoon ground white pepper
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1 clove garlic, minced
1/2 teaspoon salt
1 cup wild rice (I couldn't find pure wild rice, I found a mixture of basmati and wild rice, it was perfect!)
One 6-ounce jar marinated artichoke hearts, drained and halved, marinade reserved
6 ounces frozen peas, thawed
1 bell pepper, coarsely chopped
3 green onions, chopped, white and green parts
1 cup cherry or grape tomatoes, halved
1/4 cup slivered almonds, toasted
1. Combine all the dressing ingredients in a jar with a tight fitting lid and shake well. Refrigerate until ready to use.
2. In a 1-quart pot with a lid, bring 2 cups water and salt to a boil. Add the rice and stir well. Reduce the heat to low, cover, and simmer for 45 minutes. Drain any excess liquid from the rice.
3. In a large bowl, combine the rice, artichoke hearts, peas, bell pepper, green onions, tomatoes, reserved marinade, and half of the dressing. Toss well. Cover and chill. Just before serving, toss again and taste. Add some of the remaining dressing, if desired. Sprinkle with the almonds and serve.
