Lemon Wild Rice Salad
For graduate student and Sunset reader Camilla Saulsbury, potlucks are a way of life. When the creations of the cooks are compared, this fresh-tasting but easy grain salad keeps Saulsbury's ratings high.
How to Make It
Step 1
1
Cook rice until tender to bite, according to package directions, then pour into a large bowl.
Step 2
2
Drain marinade from artichokes into bowl with rice. Chop artichokes and add to rice. Mix, then stir occasionally until rice is cool, 30 to 45 minutes.
Step 3
3
Mix tomatoes, bell pepper, parsley, capers, lemon peel, lemon juice, and sugar with cool rice mixture. Season to taste with salt and pepper.
Ingredients
2 packages (about 6 oz. each) long grain and wild rice pilaf mix
1 jar (6 oz.) marinated artichokes
1 pound firm-ripe tomatoes, rinsed, cored, and coarsely chopped
1 red bell pepper (1/2 lb.), rinsed, stemmed, seeded, and coarsely chopped
1/2 cup chopped parsley
3 tablespoons drained capers (optional)
1 1/2 teaspoons grated lemon peel
3 tablespoons lemon juice
2 teaspoons sugar
Salt and pepper
Directions
Step 1
1
Cook rice until tender to bite, according to package directions, then pour into a large bowl.
Step 2
2
Drain marinade from artichokes into bowl with rice. Chop artichokes and add to rice. Mix, then stir occasionally until rice is cool, 30 to 45 minutes.
Step 3
3
Mix tomatoes, bell pepper, parsley, capers, lemon peel, lemon juice, and sugar with cool rice mixture. Season to taste with salt and pepper.
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