The vegetable rice salad is one of my favorite dishes to bring for any occasion because it is not only delicious, but has a colorful presentation and is excellent for pot luck or buffet style parties. This recipe is well received whenever I serve it. I am frequently asked for the recipe.

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Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Dressing:

Directions

Instructions Checklist
  • 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.

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

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

  • 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.

Cook's Note:

You may use 1/2 cup sugar in the dressing if you prefer a sweeter taste. White balsamic vinegar is favored over other kinds suggested. The salad may require some added salt and pepper to taste. There is none added during the preparation.

Nutrition Facts

252 calories; protein 5.4g; carbohydrates 35.4g; fat 10.9g; sodium 633.9mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/04/2013
The directions for cooking the frozen peas are wrong. Cook peas according to package directions except reduce the cooking time to 2-3 minutes. Peas should be crisp. Allrecipe.com edited the original directions and this is the correction. Also be sure to drain the rice if there is liquid left after cooking. Do not over cook the wild rice. Read More
(14)
7 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
08/04/2013
The directions for cooking the frozen peas are wrong. Cook peas according to package directions except reduce the cooking time to 2-3 minutes. Peas should be crisp. Allrecipe.com edited the original directions and this is the correction. Also be sure to drain the rice if there is liquid left after cooking. Do not over cook the wild rice. Read More
(14)
Rating: 5 stars
07/08/2016
I found the original directions easy to follow...also very accurate. The finished dish was lovely and well received. Not sure why a big deal was made of the boiling of peas. Two minutes seemed to work well. Isn't that the time the original poster suggested??? It does depend on what type of peas you are cooking as well. Early sweet peas cook faster that the larger variety. Two minutes was perfect for me. Loved it and will continue to use this. Thank you for sharing...very lovely crispy crunchy and thoroughly enjoyable. Read More
(1)
Rating: 5 stars
02/20/2017
A great base salad that you can add or delete ingredients according to taste or what's on hand. Omitted tomatoes and added quinoa since I didn't have enough rice and it was good. Will make again! Read More
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Rating: 5 stars
06/10/2019
Extremely good recipe. Nice and light tasting. I added some halved green grapes. I will definitely make the again. Read More
Rating: 5 stars
06/29/2020
Use the recipe as is I only cheated cooking the Uncle Bens and peas in microwave. This is a keeper Read More
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