 Artichoke Wild Rice Salad
Makes 6 servings
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Image © Publications International, Ltd.
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Artichoke Wild Rice Salad
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Artichokes are a member of the thistle family. They're high in protein and are delicious to eat.
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Ingredients
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1
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jar (about 6 ounces) marinated artichoke hearts, undrained
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2
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cups cooked wild rice
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1
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cup frozen peas, thawed
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1
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can (8 ounces) sliced water chestnuts, drained
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1
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cup (4 ounces) shredded mozzarella cheese (optional)
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1
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jar (2 ounces) diced pimiento, drained
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2
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tablespoons canola oil
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1
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tablespoon balsamic vinegar
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1/2
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teaspoon dried tarragon
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1/2
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teaspoon Dijon mustard
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2
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to 3 drops hot pepper sauce
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1. Drain artichokes, reserving 2 tablespoons liquid.
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2. Combine artichokes, rice, peas, water chestnuts, cheese and pimiento in large bowl. Combine oil, reserved liquid from artichokes, vinegar, tarragon, mustard and hot pepper sauce in small bowl; pour over rice mixture and toss. Refrigerate 4 hours or overnight to allow flavors to blend. Serve cold.
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Variation
Combine wild rice with white or brown rice. Cook the rices separately, since they have different cooking times, and combine them after cooking.
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© Minnesota Cultivated Wild Rice Council
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Nutrients per Serving
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(3/4 cup salad)
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Calories
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129
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Calories from Fat
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22 %
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Total Fat
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4 g
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Saturated Fat
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<1 g
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Carbohydrate
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22 g
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Fiber
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3 g
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Protein
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4 g
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Sodium
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48 mg
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Dietary exchanges
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1 Starch
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1 Vegetable
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1/2 Fat
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Printed
from fbnr.com
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