This is a salad that I made up one day from whatever I had in the fridge. It turned out to be one of the best cold salads I have ever made. The wild rice is chewy, chopped almonds give each bite that crunch I love so much, the dressing has a little zip from the mustard and the peas have that delightful little pop of sweetness in every bite. —Katherine
3-4 cups of salad
For the salad:
California wild rice
can of artichoke hearts, drained and chopped
frozen peas, defrosted
Poblano pepper, diced
green onions, whites and greens chopped
toasted almonds, chopped
toasted sesame oil
garlic cloves, grated on microplane
black or white sesame seeds
freshly ground black pepper
kosher salt, to taste
In This Recipe
For the salad:
Fill a large pot with 6 cups of water. Add the wild rice and 1 Tablespoon of kosher salt. Bring to a boil.
Let the rice cook just like you would cook pasta, testing occasionally for doneness.
While the rice is cooking, chop your artichokes, poblano pepper, and green onions. Put everything in a large bowl and add the peas.
When the wild rice is done cooking (about 30-40 minutes, cooked but still chewy), drain it and add to the bowl with the vegetables.
Put all ingredients into a mason jar and give it a good shake. Pour onto the cooked wild rice and chopped veggies.
Final step, chop your toasted almonds and add to the salad. Toss everything together and enjoy!
This salad is awesome on the second and third day! All the dressing has been soaked up by the rice, it’s chewy and tangy with a crunch from the almonds, perfect for a backyard BBQ!