"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Wild Rice Salad Recipe

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This recipe for Wild Rice Salad, by , is from The Duke Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lois Duke
Added: Friday, February 15, 2008


2 c. water
1/2 tsp. salt
1 c. wild rice
1 (6-oz) jar marinated artichoke hearts, drained and halved, reserve marinade
1 (6oz.) can green peas
1/3 c. coarsely chopped green pepper
3 green onions, chopped, white and green parts
1 c. cherry tomatoes, halved
1/4 c. toasted slivered almonds, garnish

1 1/3 c. canola oil
1/2 c. white vinegar
1/4 c. grated parmesan
1 T. 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

In a 1-quart pot with a lid, bring 2 cups water and the salt to a boil. Add the rice and stir well. Reduce the heat to low, cover, and simmer for 45 minutes to an hour. Drain excess liquid from the rice. Meanwhile, combine all the dressing ingredients in a jar with a tight fitting lid and shake well. Refrigerate until ready to use. 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 again and taste. Add some of the remaining dressing if desired. Sprinkle with the almonds and serve.

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