"Hunger is the best sauce in the world."--Cervantes

Wild Rice Salad Recipe

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

Billie Lundberg
Added: Wednesday, May 14, 2008


6 c. water
2 c. wild rice
Cook, drain and cool rice.

6 oz jar marinated artichoke hearts (may add additional water packed artichokes also). I cut these in half (through the stem) to make them close to bite size. Reserve marinade to add to salad.
Half of 10 oz. package frozen peas (Add just before serving).
1 bell pepper, chopped
1 bunch green onions, chopped
½ to 1 pint cherry tomatoes, cut in half if large
Slivered almonds or pine nuts

Combine and shake well. May be refrigerated until ready to use.
½ c. olive oil
¼ c. white vinegar
¼ c. grated Parmesan cheese
1 Tbsp. sugar
1 tsp, Salt
½ tsp. Celery salt
¼ tsp. white pepper
¼ tsp. Dry mustard
1/8 tsp. Paprika
1 small clove garlic, minced

In a large pan combine rice and water, and cook until wild rice is done, about 1 hour: Drain and cool rice.

Drain artichoke hearts reserving marinade. Halve artichoke hearts and add to rice with other vegetables and the reserved marinade and about half the dressing. Toss well. Just before serving add peas and rest of dressing. If made a day ahead, don’t add dressing until ready to serve.

Cover and chill, may need to add more dressing.




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