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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Wild Rice Salad Recipe

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This recipe for Wild Rice Salad is from The Duke Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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

Dressing:
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
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
8

 

 

 

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