- 1 1/2 cups water
- 1 (6 ounce) package long grain and wild rice mix (such as Uncle Ben's®)
- 1 (10 ounce) package frozen peas
- 1 (6.5 ounce) jar marinated artichoke hearts, drained
- 1 (6 ounce) can sliced black olives, drained
- 1 cup diced roma tomatoes
- 1 bunch fresh parsley, finely chopped
- 3 green onions, sliced
- Dressing:
- 1/2 cup white balsamic vinegar
- 1/4 cup canola oil
- 1/4 cup white sugar
- Bring water and rice mix to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 22 minutes. Transfer rice to a bowl to cool.
- Bring a pot of water to a boil; cook peas in the boiling water until just cooked, about 2 minutes. Drain and cool.
- Mix cooled peas, artichoke hearts, olives, tomatoes, parsley, and green onions into cooled rice mixture.
- Blend vinegar, canola oil, and sugar together in a blender or shake in a covered bottle until dressing is emulsified and creamy. Drizzle dressing over salad and toss to coat. Refrigerate salad until ready to serve.
05/19/2018
recipepes.com
Vegetable Wild Rice Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
