"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Paula Deen's Wild Rice Salad Recipe

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

Melissa Morauer
Added: Wednesday, July 16, 2008


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

1 1/3 c of canola oil
1/2 c white vinegar
1/4 c of grated Parmesan
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

In 1 -quart pot with a lid, bring 2 cups of water and salt to a boil. Add the rice and stir well. Reduce heat to low, cover, and simmer for 45 min. to 1 hour. Drain excess liquid from the rice.

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

In a large bowl, combine the rice, artichoke hearts, peas, green pepper, green onions, tomatoes,artichoke reserve marinade, and half 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:
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Recipe courtesy of Paula Deen.




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