Wild and Brown Rice Salad

I made this wild and brown rice salad for my twin grandsons’ birthday party earlier this month along with BBQ pork and a huge pasta salad. It has a chewy texture with a little bit of a nutty and tangy flavor.  I received several recipe requests for the salad, so here it is!

Why I like this salad

• First of all, it’s gluten free!
• It has lot’s of wiggle room to add extra veggies to it. I’d suggest stove top steaming or a minute or two in the microwave for any dense vegetables like cauliflower or broccoli florets if you use them.
• I love finding recipes to add marinated artichoke hearts to. They are little unusual and always give a little extra texture and tangy flavor to a dish. I frequently add them to my vinaigrette-based pasta salad.
• I get to use a favorite blend of rice.
• Brown rice and wild rice are more nutritious and glucose friendly than white rice. Both are higher in protein and fiber than white rice. Brown rice has a lower glycemic index than white rice, so not so bad for folks watching their sugar and carb intake.
• Wild rice isn’t actually a rice, but it is a whole grain that looks and cooks like rice. It’s loaded with nutritional benefits. It’s a great way to add extra fiber to your diet.

What’s in Wild and Brown Rice Salad

For the Salad

• brown rice/wild rice mixture
• salt
• green onions, both white and green parts
• red bell pepper
• frozen green peas, defrosted
• marinated artichoke hearts
• cherry or grape tomatoes
• silvered almonds

For the Dressing

• extra-virgin olive oil
• rice vinegar
• reserved marinade from artichoke hearts jar
• freshly grated Parmesan cheese
• sugar
• ground white pepper
• dry mustard
• paprika
• garlic
• salt

How to Make the Wild and Brown Rice Salad

For the Rice:

• Place 2 cups of water and ½ teaspoon of salt into a 1-quart pot with a lid.
• Bring to a boil.
• Add brown rice/wild rice mixture and stir well.
• Reduce the heat to low, cover, and simmer according to package directions until tender.
• Drain any excess liquid from the rice.

For the Dressing:

• Combine the oil, vinegar, reserved marinade, Parmesan cheese, sugar, white pepper, dry mustard, paprika, garlic and salt in a jar with a tight-fitting lid.
• Shake well to combine or whisk ingredients together in a medium-size bowl.

For the Salad:

• In a large bowl, combine the cooked brown rice, green onion, red pepper, peas, artichoke hearts, and tomatoes.
• Add half of the dressing.
• Stir until well combined.
• Either serve at room temperature or cover and chill for later use.
• Add additional dressing before serving.
• Stir in toasted slivered almonds before serving.

Other favorite salad recipes

Crunchy Asian Chicken Salad

Mayan Couscous Salad

Grilled Asparagus Salad.

Print Recipe

Wild and Brown Rice Salad

Author: Anita's Table Talk

Ingredients

• 1 cup brown rice/wild rice mixture
• 1/2 teaspoon salt
• 3 green onions both white and green parts, finely chopped
• 1/3 cup coarsely chopped red bell pepper
• 3/4 cup frozen green peas defrosted
• 1 6 oz jar drained marinated artichoke hearts, coarsely chopped (reserve the marinade)
• 1 cup cherry or grape tomatoes sliced in half
• 1/4 cup toasted silvered almonds

Dressing

• 2/3 cup extra-virgin olive oil
• 1/4 cup rice vinegar
• reserved marinade from artichoke hearts jar
• 1/4 cup freshly grated Parmesan cheese
• 1 1/2 teaspoons sugar
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon dry mustard
• 1/8 teaspoon paprika
• 1 clove minced garlic
• 1 teaspoon salt

Instructions

For the Rice

• PLACE 2 cups of water and ½ teaspoon of salt into a 1-quart pot with a lid. BRING to a boil.
• ADD the 1 cup brown rice/wild rice mixture and STIR well. REDUCE heat to low, cover, and simmer until tender, around 30 minutes. DRAIN any excess liquid from the rice.

For the Dressing

• COMBINE oil, vinegar, reserved marinade, Parmesan cheese, sugar, white pepper, dry mustard, paprika, garlic and salt in a jar with a tight-fitting lid. SHAKE well to combine (or whisk ingredients together in a medium-size bowl).

For the Salad

• In a large bowl, COMBINE cooked brown rice, green onion, red pepper, peas, artichoke hearts, and tomatoes. ADD half of the dressing. STIR until well combined.
• Either SERVE at room temperature or COVER and CHILL for later use. STIR in additional dressing before serving.
• STIR in toasted slivered almonds before serving.