Wild Rice Salad

By TMaloy

Ingredients

• Dressing:
• 2 cups water
• 1/2 t. salt
• 1 cup wild rice
• 1 - 6 oz. jar marinated artichoke hearts, drained and halved, reserve marinade.
• 1 - 6 oz. can green peas
• 1/3 cup green pepper, chopped
• 3 green onion, chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup toasted almonds, for garnish
• 1 1/3 cups canola oil
• 1/2 cup white vinegar
• 1/4 cup grated parmesan
• 1 T. sugar
• 1 t. salt
• 1 t. celery seed
• 1/2 t. pepper
• 1/2 t. dry mustard
• 1/4 t. paprika
• 1 clove garlic, minced

Preparation

Step 1

In a 1 qt. pot with lid, bring 2 cups water and 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 imgredients in a jar with a tight fitting lid amd 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 the dressing. Toss well. Cover and chill or eat at room temperature. Just before serving, toss again amd taste. Add some remaining dressing, if desired. Sprinkle with almonds and serve.