Wild Rice Salad

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Ingredients

  • 480ml water
  • 1/2 tsp salt
  • 1 cup wild rice
  • 1 (175g) jar marinated artichoke hearts, drained and halved, reserve marinade
  • 1 (175g) tin green peas
  • 1/3 cup coarsely chopped green pepper
  • 3 green onions, chopped, white and green parts
  • 1 cup cherry or grape tomatoes, halved
  • 1/4 cup toasted slivered almonds, for garnish

  • For the dressing:

  • 320ml rapeseed oil
  • 120ml white vinegar
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 tsp celery seed
  • 1/2 tsp ground white pepper
  • 1/2 tsp dry mustard
  • 1/4 tsp paprika
  • 1 clove garlic, minced

Use imperial measurements

Method

How to make Wild Rice Salad

1) In a 1L pot with a lid, bring the water and salt to a boil. Add the rice and stir well. Reduce the heat to low, cover and simmer for 45 minutes to 1 hour. Drain excess liquid from the rice.

2) Meanwhile, combine all the dressing ingredients in a jar with a tight-fitting lid and shake well. Refrigerate until ready to use.

3) In a large bowl, combine the rice, artichoke hearts, peas, green pepper, green onions, tomatoes, reserved marinade and half of the dressing. Toss well. Cover and chill or eat at room temperature.

Just before serving, toss salad again and taste. Add some of the remaining dressing, if desired. Sprinkle with the almonds and serve.

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