This is a salad that I made up one day from whatever I had in the fridge. It turned out to be one of the best cold salads I have ever made. I use California wild rice because it keeps its shape and stays nice and chewy. When I cook, I rarely use exact measurements so writing down recipes is a challenge for me. I eye-balled the dressing amounts, so you can add or subtract amounts depending on how you like it. Make this for your next family gathering and then step back and enjoy the show. Expect rave reviews.

You will need:

  • 1 ¼ cups California wild rice, cook in a large pot of boiling water until done but still chewyArtichoke Hearts
  • 1 14 oz. can artichoke hearts, drained and cut in half. Or you can use 14 oz. frozen artichoke hearts, just defrost first
  • ¾ cup defrosted frozen peas
  • 1 large Poblano pepper, diced
  • 5-7 green onions, sliced white and green parts. I like a lot of green onion so I use 7 or 8 each time.
  • ½ cup toasted almonds, roughly chopped

For the dressing – combine everything in a jar and give it a good shake!

  • 1 ½ Tablespoons toasted sesame oil
  • 1 ½ Tablespoons canola oil
  • 1 Tablespoon rice vinegar
  • 3-4 large garlic cloves, grated on a microplane
  • 1 spoonful Dijon mustard
  • ½ teaspoon celery salt
  • Black pepper and sesame seeds

While the rice is cooking, make the dressing and chop up at the vegetables and put in a big bowl. Drain the rice when it’s finished cooking and toss it into the bowl.  Pour on the dressing while the rice is still warm and mix everything together. 

Keep the salad in the fridge…This salad ROCKS on the second and third day! All the dressing has been soaked up by the rice and it’s chewy and tangy with a crunch from the almonds…perfection! 

Wild Rice Salad

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2 thoughts on “Wild Rice Salad

    • Oh I know! The two kinds of wild rice and so different though…I just like CA rice for this recipe. I’ll post some Minnesota wild rice recipes too, ok?

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