How to Make Vegetable Wild Rice Salad - A Step-by-Step Guide

Looking for a delicious and nutritious salad recipe to add to your meal rotation? Look no further than this Vegetable Wild Rice Salad! Packed with colorful and crunchy vegetables, hearty wild rice, and a zesty vinaigrette, this salad is bursting with flavor and texture. Whether you're a dedicated vegetarian, a health-conscious eater, or just someone looking to incorporate more whole grains and vegetables into your diet, this salad is sure to become a new favorite.

Wild rice, a staple ...

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Ingredients

  • 1 ½ 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
  • ½ cup white balsamic vinegar
  • ¼ cup canola oil
  • ¼ cup white sugar

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Servings: 8
  • Yield: 8 servings

  • 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.
  • Nutrition

    252 cal.

    • Total Fat: 11g
    • Saturated Fat: 1g
    • Sodium: 634mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 4g
    • Total Sugars: 12g
    • Protein: 5g
    • Vitamin C: 25mg
    • Calcium: 56mg
    • Iron: 3mg
    • Potassium: 209mg