Ingredients
- 2 cups water
- 1/2 teaspoon salt
- 1 cup wild rice
- 1 (6-ounce) jar marinated artichoke hearts, drained and halved, reserve marinade
- 1 (6-ounce) can green peas
- 1/3 cup coarsely chopped green bell pepper
- 3 green onions, chopped, white and green parts
- 1 cup cherry or grape tomatoes, halved
- 1/4 cup toasted slivered almonds, for garnish
Dressing:
- 1 1/3 cups canola oil
- 1/2 cup white vinegar
- 1/4 cup grated Parmesan
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon celery seed
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon dry mustard
- 1/4 teaspoon paprika
- 1 clove garlic, minced
Directions
In a 1-quart pot with a lid, bring 2 cups water and the salt to a boil. Add the rice and stir well. Reduce the heat to low, cover, and simmer for 45 minutes to 1 hour. Drain excess liquid from the rice.
Meanwhile, combine all the dressing ingredients in a jar with a tight-fitting lid and shake well. Refrigerate until ready to use.
In a large bowl, combine the rice, artichoke hearts, peas, green pepper, green onions, tomatoes, reserved marinade, and half of the dressing. Toss well. Cover and chill or eat at room temperature. Just before serving, toss again and taste. Add some of the remaining dressing, if desired. Sprinkle with the almonds and serve.
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By antcirigliano
on November 18, 2012
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I've made this a few times. Everyone always loves it and it's very flexible. It has multiple levels of flavor so even when I was out of one or two of these ingredients (celery seed/dry mustard it still had depth and tasted great. It's definitely a go to recipe for me when I want to take a meal to the next level.
By Gardeninggirlvab
Virginia Beach VA
on July 08, 2012
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OMG this is over the top delicious and I will make it again. We ate it with smoked salmon that my husband made on the charcoal grill. 1 1/2 cups of oil is way too much unless you cook 2 cups of rice. I used 1 can of 6oz artichokes non marinated, more grape tomatoes cut in 4ths, orange pepper instead of green, and thawed frozen peas instead of canned. It had so much flavor and tasted so fresh.
By DiBowers
on December 10, 2011
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I LOVE this recipe! I did only make half of the dressing and there was still lots of it left over. It is the best tasting dressing. I used Uncle Ben's Original Wild Rice and boiled it in half water and half chicken broth, which gave it a nice flavor. Used red pepper instead of green because it gives it some pretty color, and we do love the red more. I probably only used a half cup of the cherry tomatoes because that is all I had on hand, and it seemed enough; sliced each into smaller pieces. I bet that dried cranberries would be a yummy substitute. We loved the artichokes in it. Will definitely make this again.
Read all 81 reviews