Paula Deen's Wild Rice Salad

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 10
• 2 cups water
• 1/2 teaspoon salt
• 1 cup wild rice
• 1 (6 ounce) jar marinated artichoke hearts, drained and halved, reserving marinade
• 1 (6 ounce) can english peas (green)
• 1/3 cup green bell pepper, coarsely chopped (of you can use yellow, red or orange for more color and milder flavor)
• 3 green onions, chopped (both the and green parts)
• 1/4 cup almonds, toasted (slivered)
• 1 1/3 cups canola oil
• 1/2 cup vinegar
• 1/4 cup parmesan cheese, grated
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon celery seed
• 1/2 teaspoon pepper
• 1/2 teaspoon dry mustard
• 1/4 teaspoon paprika
• 1 garlic clove, minced

Recipe

• 1 in a 1-quart pot with a lid, bring 2 cups water and the salt to a boil.
• 2 add the rice and stir well.
• 3 reduce the heat to low, cover, and simmer for 45 minutes to 1 hour.
• 4 drain excess liquid from the rice.
• 5 meanwhile, combine all the dressing ingredients in a jar with a tight-fitting lid and shake well. refrigerate until ready to use.
• 6 in a large bowl, combine the rice, artichoke hearts, peas, green pepper, green onions, tomatoes, reserved marinade, and half of the dressing.
• 7 toss well.
• 8 cover and chill or eat at room temperature.
• 9 just before serving, toss again and taste.
• 10 add some of the remaining dressing, if desired.
• 11 sprinkle with the almonds and serve.