Vegetable Wild Rice Salad recipe

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Ingredients

1 ½ cups water
1 (6 ounce) package long grain and wild rice mix (such as Uncle Ben's®)
1 (10 ounce) package frozen peas
1 (6.5 ounce) jar marinated artichoke hearts, drained
1 (6 ounce) can sliced black olives, drained
1 cup diced roma tomatoes
1 bunch fresh parsley, finely chopped
3 green onions, sliced
½ cup white balsamic vinegar
¼ cup canola oil
¼ cup white sugar

Nutrition Info

252 calories
carbohydrate: 35.4 g
cholesterol: : -
fat: 10.9 g
fiber: 4 g
protein: 5.4 g
saturatedFat: 0.9 g
servingSize: -
sodium: 633.9 mg
sugar: 11.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

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

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

  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.

Recipe Yield

8 servings

Recipe Note

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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