This vibrant salad combines the earthy, nutty flavor of wild and brown rice with tender marinated artichoke hearts, crisp red peppers, and shredded carrots. The grains are simmered until tender and then cooled to create the perfect base for a bright, zesty dressing made with olive oil, red wine vinegar, and fresh herbs. It’s a satisfying dish that balances hearty texture with fresh, acidic notes. Perfect for a light lunch, a picnic side, or a vegetarian main course, this salad actually improves as it sits, allowing the flavors to meld.
Wild Rice And Artichoke Salad
Description
This vibrant salad combines the earthy, nutty flavor of wild and brown rice with tender marinated artichoke hearts, crisp red peppers, and shredded carrots. The grains are simmered until tender and then cooled to create the perfect base for a bright, zesty dressing made with olive oil, red wine vinegar, and fresh herbs. It's a satisfying dish that balances hearty texture with fresh, acidic notes. Perfect for a light lunch, a picnic side, or a vegetarian main course, this salad actually improves as it sits, allowing the flavors to meld.Directions
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Rinse the wild rice in a strainer under cold running water.
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Place the rinsed wild rice in a medium bowl and cover with boiling water.
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Let the wild rice soak for 30 minutes, then drain thoroughly.
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Rinse the brown rice in a strainer under cold running water.
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In a medium saucepan, combine the drained wild rice, rinsed brown rice, 3 cups of water, 1 tablespoon oil, and 1/2 teaspoon salt.
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Cover the saucepan and bring the mixture to a boil over high heat.
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Reduce the heat to low to maintain a gentle simmer.
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Cook without stirring until all the liquid is absorbed and the rice is tender, about 45 minutes.
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Transfer the cooked rice to a large bowl and refrigerate until very cold, about 2 hours.
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While the rice chills, prepare the dressing by combining olive oil, red wine vinegar, Dijon mustard, minced garlic, poultry seasoning, thyme, basil, oregano, salt, and pepper in a jar with a tight-fitting lid.
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Shake the jar vigorously until the dressing is emulsified.
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Once the rice is cold, add the artichoke hearts, red pepper pieces, and sliced carrots to the bowl.
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Pour the dressing over the rice and vegetable mixture and toss well to combine.
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Cover and refrigerate the salad for at least 2 hours, or up to 24 hours, to allow flavors to meld.
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To serve, arrange equal portions of torn lettuce on 4 large plates and mound the rice salad on top.
Nutrition Facts
Servings 3 cups
- Amount Per Serving
- Calories 212.6kcal
- % Daily Value *
- Total Fat 4.6g8%
- Saturated Fat 0.7g4%
- Cholesterol 0.0mg0%
- Sodium 2562.4mg107%
- Total Carbohydrate 38.2g13%
- Dietary Fiber 9.1g37%
- Sugars 0.6g
- Protein 7.3g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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