My friend, C.L., introduced me to this wonderous salad. Although it's made with rice, to me, it has a "light and fresh" flavor that reminds me of spring. It's one of those perfect make-ahead dishes that tastes better a day or two after you make it.
It makes A TON. I suggest halving the recipe, unless you have a big crowd. It's great leftover, though.
Wild Rice Salad
- 2 quarts plus 1 cup water
- 3 cups wild rice (not a wild-rice mix, straight wild rice)
- 2 6-oz jars marinated artichoke hearts
- 1 10-oz bag frozen peas
- 1 green bell pepper, chopped
- 1 bunch of green onions, chopped
- 1 pint cherry tomatoes, halved
- 2 cups toasted sliced almonds (Don't skimp on this ingredient. You MUST toast and you MUST include--it's what really sends this salad over the moon.)
- 1 1/3 cup vegetable oil
- 1/2 cup white vinegar
- 1/4 cup freshly grated Parmesan cheese
- 1 Tbls. sugar
- 2 tsp. salt
- 1 tsp. celery salt
- 1/2 tsp. ground white pepper
- 1/2 tsp. dry mustard
- 1/4 tsp. paprika
- 1 glove garlic, minced
Combine all dressing ingredients in lidded jar and shake well. Refrigerate until ready to use.
In a large saucepan, heat water and rice until boiling. Reduce heat to low, cover and simmer for 45 minutes. Drain excess liquid from rice. Drain artichoke hearts, reserving marinade. Halve artichoke hearts and add to rice with peas, green 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 almonds and serve.
It looks pretty served up in a little bowl. Here I served it with mini BLTs and a chocolate nest. It is also delicious served on top of fresh field greens.