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 caloriescarbohydrate: 35.4 gcholesterol: : -fat: 10.9 gfiber: 4 gprotein: 5.4 gsaturatedFat: 0.9 gservingSize: -sodium: 633.9 mgsugar: 11.8 gtransFat: : -unsaturatedFat: : -
Directions Vegetable Wild Rice Salad
Directions
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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.
Bring a pot of water to a boil, cook peas in the boiling water until just cooked, about 2 minutes. Drain and cool.
Mix cooled peas, artichoke hearts, olives, tomatoes, parsley, and green onions into cooled rice mixture.
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.