Vegetable Wild Rice Salad

admin 26/04/20 Recipes


8 servings

Prep Time


Cook Time



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


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.


Calories: 252 kcal

Carbohydrates: 35.4 g

Cholesterol: 0 mg

Fat: 10.9 g

Fiber: 4 g

Protein: 5.4 g

Sodium: 634 mg

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