I actually did have a new recipe last week and forgot to post it! Oops! I made this for a family party and I would call it a success! I love the flavor of green peppers, but not so much love eating them, so I might leave those out next time. Also, the toasted slivered almonds on top were a must. They added nice texture! So they are a must! This did make a large bowl, so consider that if you make it!
The recipe comes from the “Favorites” cookbook sold by the Make-A-Wish Foundation.
WILD RICE SALAD
6 cups water
3 cups wild rice
1 (14 ounce) can artichoke hearts, chopped
1 (10 ounce) package frozen peas
1 green pepper, chopped
1 bunch green onions, chopped (I only used 2-1/2 stalks)
1 pink cherry tomatoes, halved (I quartered them)
1 (4 ounce) package silvered almonds, toasted
DRESSING:
1-1/3 cups vegetable oil
1/2 cup vinegar
1/4 cup fresh grated parmesan cheese
1 Tbsp sugar
1 tsp salt
1 tsp celery salt
1/2 tsp ground white pepper (didn’t have this, so I just used black pepper)
1/2 tsp dry mustard
1/4 teaspoon paprika (I LOVE smoked paprika so I used that-Mmmmm….smells so yummy)
2 cloves garlic, minced
Combine all dressing ingredients in a jar and shake well. Refrigerate until ready to use.
In a large saucepan, heat water and rice to boiling. Reduce heat to low, cover and simmer 45 minutes.
Drain excess liquid from rice.
Mix together rice, artichokes, peas, green pepper, green onions, tomatoes, and half the dressing. Toss well. Cover and chill.
Just before serving, toss again and taste. Add more dressing, if desired. Sprinkle with tossed almonds and serve.
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