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.

INGRIDIENT

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

DIRECTION

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.

NUTRITION FACT

Per Serving: 252 calories; protein 5.4g; carbohydrates 35.4g; fat 10.9g; sodium 633.9mg.

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