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.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 79 reviews
By DiBowers
on December 10, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By caramelistic_19...
Chicago, IL
on April 18, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Awesome dish! I have made this numerous times, and it will be served this Sunday for Easter.
By Naydira
Upstate New York
on January 31, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Paula does it again! Love this recipe. Didn't have any green pepper or tomatoes so I used dried cranberries. The "dressing" was phenomenal. Thank you Paula for another great, easy, recipe!
Read all 79 reviews