Wild Rice Salad Recipe

Name: Wild Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the salad:; 1.5 cups California wild rice; 14 ounces can of artichoke hearts, drained and chopped; 3/4 cup frozen peas, defrosted; 1 Poblano pepper, diced; 6 green onions, whites and greens chopped; 1/2 cup toasted almonds, chopped; 1 tablespoon kosher salt; Dressing:; 2 tablespoons toasted sesame oil; 3 tablespoons canola oil; 3 tablespoons rice vinegar; 3 garlic cloves, grated on microplane; 1 tablespoon dijon mustard; 1 teaspoon celery salt; 1 tablespoon black or white sesame seeds; freshly ground black pepper; kosher salt, to taste

Servings: persons

For the salad:
1.5 cups California wild rice
14 ounces can of artichoke hearts, drained and chopped
3/4 cup frozen peas, defrosted
1 Poblano pepper, diced
6 green onions, whites and greens chopped
1/2 cup toasted almonds, chopped
1 tablespoon kosher salt
Dressing:
2 tablespoons toasted sesame oil
3 tablespoons canola oil
3 tablespoons rice vinegar
3 garlic cloves, grated on microplane
1 tablespoon dijon mustard
1 teaspoon celery salt
1 tablespoon black or white sesame seeds
freshly ground black pepper
kosher salt, to taste

1
Fill a large pot with 6 cups of water. Add the wild rice and 1 Tablespoon of kosher salt. Bring to a boil.
2
Let the rice cook just like you would cook pasta, testing occasionally for doneness.
3
While the rice is cooking, chop your artichokes, poblano pepper, and green onions. Put everything in a large bowl and add the peas.
4
When the wild rice is done cooking (about 30-40 minutes, cooked but still chewy), drain it and add to the bowl with the vegetables.
5
Put all ingredients into a mason jar and give it a good shake. Pour onto the cooked wild rice and chopped veggies.
6
Final step, chop your toasted almonds and add to the salad. Toss everything together and enjoy!
7
This salad is awesome on the second and third day! All the dressing has been soaked up by the rice, it's chewy and tangy with a crunch from the almonds, perfect for a backyard BBQ!

761

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For the salad:, 1.5 cups California wild rice, 14 ounces can of artichoke hearts, drained and chopped, 3/4 cup frozen peas, defrosted, and more.

Yes, Wild Rice Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Wild Rice Salad

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