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!
Servings: 10 to 12 servings
Calories: 517kcal
Ingredients
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 1/2 of the marinade reserved
- 10 ounces 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
Parmesan Vinaigrette
- 1/2 cup white wine vinegar
- 1 tablespoon granulated 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
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.
Note: This recipe was originally published in my cookbook "A Well-Seasoned Kitchen®."
Nutrition
Calories: 517kcal | Carbohydrates: 46g | Protein: 10g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Cholesterol: 2mg | Sodium: 884mg | Potassium: 418mg | Fiber: 6g | Sugar: 6g | Vitamin A: 912IU | Vitamin C: 39mg | Calcium: 57mg | Iron: 2mg