Best Wild Rice Artichoke Salad Recipes

PARSNIP, SPINACH, ARTICHOKE & WILD RICE SALAD

Parsnip, spinach, artichoke & wild rice salad image

Enjoy this veggie wild rice salad with spinach, artichokes and parsnips as part of a Boxing Day buffet

Provided by Anna Glover

Time 1h15m

Number Of Ingredients 10

Ingredients

350g wild rice (use a mixture, or black rice works well)
200g parsnips (about 2 medium), peeled and cut into thin ribbons using a vegetable peeler
8 tbsp olive oil
2 tsp cumin seeds, crushed
2 lemons, juiced
2 tbsp Dijon mustard
1 tsp dried oregano
200g baby spinach, chopped
300g chargrilled artichokes in oil, drained and sliced
small bunch of mint, leaves picked and finely chopped

Steps:

Cook the rice following pack instructions, then drain. Heat the oven to 200C/180C fan/gas 6. Toss the parsnips with 2 tbsp oil and arrange on a large baking sheet lined with baking parchment in a single layer. Sprinkle with some seasoning and half the cumin seeds. Roast for 25-30 mins, stirring halfway through, until golden and crisp.
Whisk the lemon juice, mustard, remaining cumin seeds and the oregano together in a large bowl, then add the remaining oil, whisking continuously, until thick. Season well. Stir into the cooked rice.
Fold the spinach, artichokes and mint into the rice mixture, and season to taste. Scatter with the parsnip crisps to serve.

Nutrition Facts : Calories 327 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 1.4 milligram of sodium

WILD RICE ARTICHOKE SALAD

WILD RICE ARTICHOKE SALAD image

Categories Rice Vegetable No-Cook Vegetarian

Yield Serves 4-6

Number Of Ingredients 14

Ingredients

1-jar(6 ounces marinated artichoke hearts, undrained.
2-cups cooked wild rice(or your favorite rice)
1-cup frozen peas, thawed.
1- can (6 ounce) water chestnuts, drained.
1- cup (whole) black olives.
1- cup cherry tomatoes, sliced in half.
1- medium red onion, peeled and sliced in rings.
3- tablespoons olive oil.
1- tablespoon balsamic vinegar.
1/2 teaspoon dried tarragon leaves.
1/2- teaspoon dried oregano leaves.
1/2- teasppon dijon mustard.
2-3- drops of hot pepper sauce.
1- bag of Italin salad greens.

Steps:

Drain artichokes, reserving 2 tablespoons liquid. combine artichokes,rice,peas,water chestnuts,black olives,tomatoes and onions in a large bowl. Combine oil, reserved liquid from atichokes,vinegar,tarragon,oregano, mustard and hot sauce in a small bowl. Pour over rice mixture and toss. Refrigerate at least 4 hours for the flavors to blend. Serve chilled over a bed of Italian greens.