Author Notes
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
Ingredients
- For the salad:
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1.5 cups
California wild rice
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14 ounces
can of artichoke hearts, drained and chopped
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3/4 cup
frozen peas, defrosted
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1
Poblano pepper, diced
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6
green onions, whites and greens chopped
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1/2 cup
toasted almonds, chopped
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1 tablespoon
kosher salt
- Dressing:
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2 tablespoons
toasted sesame oil
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3 tablespoons
canola oil
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3 tablespoons
rice vinegar
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3
garlic cloves, grated on microplane
-
1 tablespoon
dijon mustard
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1 teaspoon
celery salt
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1 tablespoon
black or white sesame seeds
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freshly ground black pepper
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kosher salt, to taste
Directions
- For the salad:
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Fill a large pot with 6 cups of water. Add the wild rice and 1 Tablespoon of kosher salt. Bring to a boil.
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Let the rice cook just like you would cook pasta, testing occasionally for doneness.
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While the rice is cooking, chop your artichokes, poblano pepper, and green onions. Put everything in a large bowl and add the peas.
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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.
- Dressing:
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Put all ingredients into a mason jar and give it a good shake. Pour onto the cooked wild rice and chopped veggies.
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Final step, chop your toasted almonds and add to the salad. Toss everything together and enjoy!
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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!
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