Description
The vegetable rice salad is one of my favorite dishes to bring for any occasion because it is not only delicious, but has a colorful presentation and is excellent for pot luck or buffet style parties. This recipe is well received whenever I serve it. I am frequently asked for the recipe.
Ingredients
- 1 ½ cups water
- 1 (6 ounce) package long grain and wild rice mix (such as Uncle Ben’s®)
- 1 (10 ounce) package frozen peas
- 1 (6.5 ounce) jar marinated artichoke hearts, drained
- 1 (6 ounce) can sliced black olives, drained
- 1 cup diced roma tomatoes
- 1 bunch fresh parsley, finely chopped
- 3 green onions, sliced
- ½ cup white balsamic vinegar
- ¼ cup canola oil
- ¼ cup white sugar
Instructions
- Bring water and rice mix to a boil in a saucepan. Reduce heat to medium-low
- cover
- and simmer until the rice is tender and liquid has been absorbed
- 20 to 22 minutes. Transfer rice to a bowl to cool.
- Bring a pot of water to a boil; cook peas in the boiling water until just cooked
- about 2 minutes. Drain and cool.
- Mix cooled peas
- artichoke hearts
- olives
- tomatoes
- parsley
- and green onions into cooled rice mixture.
- Blend vinegar
- canola oil
- and sugar together in a blender or shake in a covered bottle until dressing is emulsified and creamy. Drizzle dressing over salad and toss to coat. Refrigerate salad until ready to serve.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 8