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Patsy’s Wild Rice Salad
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Description
A deliciously grainy barley-rice-ish salad with artichoke hearts, roasted red peppers, green peas, and a light dressing.
Ingredients
- ½ teaspoons Salt
- 1 cup Wild Rice (real Wild Rice; Don't Use A Mixture Of Wild/white)
- 1 jar (6 Oz.) Marinated Artichoke Hearts, Drained And Halved
- 1 can (6 Oz.) Peas, Drained (I Used Early June Peas)
- ⅓ cups Chopped Green Bell Pepper
- 1 cup Cherry Tomatoes, Halved
- _____
- DRESSING INGREDIENTS
- 1-⅓ cup Canola Oil
- ½ cups White Vinegar
- ¼ cups Grated Parmesan Cheese
- 1 Tablespoon Sugar
- 1 teaspoon Salt
- 1 teaspoon Celery Seed
- ½ teaspoons Ground White Pepper
- ½ teaspoons Dry Mustard
- ¼ teaspoons Paprika
Preparation
Bring 2 cups water to boil and add salt and rice. Stir well, reduce heat to low, cover and simmer 50 minutes. Combine the dressing ingredients and shake well. Refrigerate.
Combine the cooked rice, artichoke hearts, peas, green pepper, tomatoes and ½ of the dressing. Toss well, cover and chill. Just before serving, toss again. Add more of the dressing if it seems dry. You may wish to sprinkle with toasted slivered almonds before serving.
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