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 avidfan
Atascadero, CA
on March 28, 2010
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Really, really good. This is one of the top five recipes I have gotten from this website in the last two years. It is so healthy and flavorful you can make it an entire lunch or dinner. Thank you Paula Deen mucho! R.B.
By la2513_9019929
Hubertus, WI
on December 08, 2009
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My mom and I were looking for something different for our Thanksgiving meal and we came across this recipe. We made it the night before Thanksgiving and that was a mistake! Of course we had to taste test it and it was soo good that we served it with our Thanksgiving Eve meal! There was some left the next day because luckily we had made a double batch. It was wonderful! Thank-you Paula for adding a new food tradition to our holiday meals. (Other meals too because I plan on making it for supper tonight!
By dragonfly.jenni...
Huntsville, 39
on October 24, 2009
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I made this recipe for a teacher's luncheon and it received so many compliments. I did make some changes....Instead of green peppers, I used red. I used white rice vinegar and did not use the peas.
Read all 19 reviews