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Wild and Brown Rice Salad

Author: Anita's Table Talk


  • 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


  • 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


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.