clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Oval blue bowl filled with Elegant Wild Rice Salad with Parmesan Vinaigrette

Wild Rice Salad

Easy to prepare Elegant Wild Rice Salad with Parmesan Vinaigrette is the quintessential make ahead side dish, making it perfect for potlucks, picnics and buffets!

  • Prep Time: 15 mins
  • chilling time: 60 mins
  • Cook Time: 50 mins
  • Total Time: 2 hours 5 minutes
  • Yield: 8 to 10 servings 1x
  • Diet: Gluten Free



Wild Rice Salad

  • 3 cups wild rice, rinsed or a mixture of wild with white and/or brown rice
  • 2 jars (6 ounce) marinated artichoke hearts
  • 1 package (10 ounce) frozen green peas, thawed and dried on paper towel
  • 1 green bell pepper, cored and chopped
  • 1 bunch green onions, chopped (white, light green and some of the dark green portion)
  • 1 pint small cherry tomatoes, halved
  • 1/2 marinade from artichoke hearts (from 1 jar)

Parmesan Vinaigrette

  • 1/2 cup white wine vinegar
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon celery salt
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon paprika
  • 1 clove garlic, minced
  • 1/2 marinade from artichoke hearts (from 1 jar)
  • 1 1/3 cups extra virgin olive oil
  • 1/4 cup grated Parmesan cheese
  • Toasted slivered almonds, for garnish


Wild Rice Salad

  1. In a large saucepan, heat 2 quarts and 1 cup water and rice to boiling. Reduce heat to low, cover and simmer for 45 minutes or until rice is done. Drain off any remaining liquid and set aside to cool.
  2. Drain artichoke hearts, reserving marinade for dressing. Pat dry, chop and add to cooked rice, along with thawed peas, green pepper, green onions and tomatoes.
  3. Add half of the reserved artichoke marinade to the rice mixture and gently toss to combine. Set aside.

Parmesan Vinaigrette

  1. In a large lidded jar, whisk together vinegar, sugar, salts, pepper, mustard, paprika, garlic and remaining 1/2 of artichoke marinade.
  2. Slowly pour in extra virgin olive oil, whisking until combined.
  3. Whisk in Parmesan cheese.


  1. Shake Parmesan Vinaigrette and pour half over the rice mixture; toss. Cover and chill for at least 1 hour. Cover remaining Vinaigrette and refrigerate.
  2. Just before serving, toss again and taste. Add additional dressing as needed and season to taste with salt and pepper. Sprinkle with slivered almonds and serve.


Make ahead: Rice salad can be prepared the night before and refrigerated.

  • Author: From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper
  • Category: Salads side, side dishes, easy entertaining
  • Method: stovetop
  • Cuisine: American

Keywords: cold salad, side dish