Name: Vegetable Wild Rice Salad
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Water - 1 ½ cups; Long grain and wild rice mix (such as Uncle Ben's®) - 1 (6 ounce) package; Frozen peas - 1 (10 ounce) package; Marinated artichoke hearts, drained - 1 (6.5 ounce) jar; Sliced black olives, drained - 1 (6 ounce) can; Diced roma tomatoes - 1 cup; Fresh parsley, finely chopped - 1 bunch; Green onions, sliced - 3; White balsamic vinegar - ½ cup; Canola oil - ¼ cup; White sugar - ¼ cup

Ingredients for - Vegetable Wild Rice Salad

1. Water 1 ½ cups

2. Long grain and wild rice mix (such as Uncle Ben's®) 1 (6 ounce) package

3. Frozen peas 1 (10 ounce) package

4. Marinated artichoke hearts, drained 1 (6.5 ounce) jar

5. Sliced black olives, drained 1 (6 ounce) can

6. Diced roma tomatoes 1 cup

7. Fresh parsley, finely chopped 1 bunch

8. Green onions, sliced 3

9. White balsamic vinegar ½ cup

10. Canola oil ¼ cup

11. White sugar ¼ cup

How to cook deliciously - Vegetable Wild Rice Salad

1 . Stage

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.

2 . Stage

Bring a pot of water to a boil; cook peas in the boiling water until just cooked, about 2 minutes. Drain and cool.

3 . Stage

Mix cooled peas, artichoke hearts, olives, tomatoes, parsley, and green onions into cooled rice mixture.

4 . Stage

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.