Paula Deens Wild Rice Salad Recipes

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PAULA DEEN'S WILD RICE SALAD



Paula Deen's Wild Rice Salad image

I saw this recipe about a year ago and just now got around to making it. Can't BELIEVE I waited this long but you can bet we will be having it again soon and often!

Provided by Sherrybeth

Categories     Rice

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 18

2 cups water
1/2 teaspoon salt
1 cup wild rice
1 (6 ounce) jar marinated artichoke hearts, drained and halved, reserving marinade
1 (6 ounce) can English peas (green)
1/3 cup green bell pepper, coarsely chopped (of you can use yellow, red or orange for more color and milder flavor)
3 green onions, chopped (both the white and green parts)
1/4 cup almonds, toasted (slivered)
1 1/3 cups canola oil
1/2 cup white vinegar
1/4 cup parmesan cheese, grated
1 tablespoon sugar
1 teaspoon salt
1 teaspoon celery seed
1/2 teaspoon white pepper
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1 garlic clove, minced

Steps:

  • 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 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. 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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