Description
Ina Garten’s Wild Rice Salad delivers Mediterranean-inspired freshness with orange zest, green onions, and toasted almonds. Bold flavors and crunchy textures invite you to savor this refreshing dish perfect for summer gatherings or elegant side servings.
Ingredients
Scale
Main Ingredients:
- 1 cup wild rice
- 1 (175g) jar marinated artichoke hearts, drained
- 1 (175g) green peas, drained
- 1 cup cherry or grape tomatoes, halved
- ⅓ cup green bell pepper, coarsely chopped
- 3 green onions, chopped
Additional Ingredients for Cooking:
- 480 milliliters (16.2 fluid ounces) water
- ½ teaspoon salt (or to taste, for cooking rice)
Dressing and Garnish Ingredients:
- 320 milliliters (10.8 fluid ounces) rapeseed oil
- 120 milliliters (4 fluid ounces) white vinegar
- ¼ cup grated Parmesan cheese
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon celery seed
- ½ teaspoon ground white pepper
- ½ teaspoon dry mustard
- ¼ teaspoon paprika
- 1 clove garlic, minced
- ¼ cup toasted slivered almonds (for garnish)
Instructions
- Initiate rice preparation by bringing water and salt to a rolling boil in a 1-liter (34 fluid ounces) pot equipped with a secure lid. Gently introduce rice grains, stirring thoroughly to prevent sticking, then reduce heat to low, cover, and allow to simmer for 45-60 minutes until perfectly tender.
- Craft the dressing by combining all liquid and dry ingredients in a tightly sealed glass jar. Vigorously shake the container to ensure complete ingredient integration, then refrigerate to enhance flavor melding.
- Construct the salad foundation by transferring cooked rice into a spacious mixing vessel. Systematically layer artichoke hearts, sweet green peas, crisp green bell peppers, delicate green onions, and vibrant tomatoes throughout the rice base.
- Distribute the prepared dressing evenly across the vegetable and rice medley, gently folding ingredients to ensure comprehensive coating. If available, incorporate reserved marinade for additional depth of flavor.
- Select serving temperature preference: enjoy immediately while warm or allow the salad to chill in the refrigerator for enhanced taste development. Prior to presentation, perform a final taste assessment, adjusting seasoning as necessary.
- Elevate the dish’s visual appeal and textural complexity by delicately sprinkling toasted slivered almonds across the surface, creating a delightful crunch and nutty undertone.
Notes
- Crunch Factor Matters. Toast almonds until golden brown to release their rich, nutty flavor and provide a satisfying crisp texture throughout the salad.
- Flavor Fusion Technique. Let the dressing sit for an hour to allow herbs and spices to meld together, creating a more complex and vibrant taste profile.
- Liquid Gold Trick. Use the reserved artichoke marinade as a secret flavor booster, adding unexpected tanginess and depth to the overall dish.
- Seasoning Precision. Sample the salad moments before serving, carefully adjusting salt and pepper to elevate the final taste experience.
- Texture Transformation. Incorporate almonds at the last possible moment to ensure maximum crunchiness and prevent soggy disappointment.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 278 kcal
- Sugar: 2 g
- Sodium: 329 mg
- Fat: 20 g
- Saturated Fat: 2 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 4 mg