Wild Rice & Artichoke Salad

The two rice dishes suggested in my cuisine blog offer cold or room temperature or warm service options. The interesting contrast of a cold rice salad to a warm entree strikes another element in profile and should be tried. Hot, Warm or Cold, try them all and share your feedback

Course Ingredients

2 cups water
1/2 teaspoon salt
1 cup wild rice
1 jar marinated artichoke hearts (6-8 oz), drained, halved and reserve marinade
1/3 cup coarsely chopped roasted red pepper
3 green onions, chopped, white and green parts

1/2 cup finely chopped shallot

2 Garlic cloves, finely minced
1 cup cherry or grape tomatoes, halved

1 teaspoon fresh lemon juice (cold preparation)

1/2 cup chopped almonds

Dressing Ingredients
1 1/3 cups canola oil
1/2 cup white vinegar
1/4 cup grated Parmesan
1 tablespoon sugar
1 teaspoon salt
1 teaspoon celery seed
1/2 teaspoon ground white pepper
1/2 teaspoon dry mustard
1/4 teaspoon paprika (smoked preferred)
1 clove garlic, minced

Directions
1. Bring 2 cups water with salt to a boil, add the rice and stir well. 

2. Reduce the heat to low, cover, and simmer for 45 minutes to 1 hour. Drain excess liquid from the rice.
3. During simmer, combine all dressing ingredients in a bowl, stir well and refrigerate
4. In bowl, combine rice, artichoke, peppers, green onions, tomato, reserved marinade and 1/2 of dressing. 5. Toss well, lightly season (salt & pepper) and either cover and chill or serve at room temperature.

6. Sprinkle with finely chopped almonds

Substitutions & Suggestions

Folks with nut sensitivities may back out the Almonds and can sprinkle with grated Parmesan if needed. Dressing may be refrigerated and used for salads or reserved. Side may be served Hot, Warm or Cold. If known preparation is hot, I would suggest using one can diced tomato instead of halved grape or cherry tomato.