How far in advance can this wild rice salad be made?

This salad can be prepared up to 24 hours ahead, covered and refrigerated.

Can a different type of rice be substituted for the wild rice?

This salad recipe lists an option of using a mixture of wild rice with brown and/or white rice. Wild rice brings a stronger, earthy flavor into the salad. If you can’t find any, then I would use a mix of brown and white - brown basmati if you can find it.

How does wild rice taste?

Wild rice has a stronger flavor than brown or rice, with an earthy flavor.

Do you have to soak wild rice before cooking?

You always have to rinse wild rice before cooking, but it’s not necessary to soak it. An overnight soak will reduce the cook time, however.

Elegant Cold Wild Rice Salad - A Well-Seasoned Kitchen®

Ingredients

Scale

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

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Instructions

Wild Rice Salad

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.
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.
Add half of the reserved artichoke marinade to the rice mixture and gently toss to combine. Set aside.

Parmesan Vinaigrette

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

Assembly

Shake Parmesan Vinaigrette and pour half over the rice mixture; toss. Cover and chill for at least 1 hour. Cover remaining Vinaigrette and refrigerate.
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.

Notes

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