Best Wild Rice Artichoke Salad Recipes

PARSNIP, SPINACH, ARTICHOKE & WILD RICE SALAD

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.

WILD RICE ARTICHOKE SALAD

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.