Ingredients for Lemon Wild Rice Salad
- Rice Pilaf Mix
- Marinated Artichokes
- 1 cup chopped cherry or grape tomatoes
- Red Bell Pepper
- 1/4 cup chopped fresh parsley
- 2 tablespoons capers, drained
- Lemons, Rind Of
- Juice of 1/2 lemon
- 1 tablespoon sugar
- Salt and freshly ground black pepper to taste
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How to Make Lemon Wild Rice Salad
- Cook 1 cup of wild rice pilaf according to package directions until tender. Fluff with a fork and set aside in a large bowl to cool.
- Drain 1 (14 ounce) can of artichoke hearts. Chop the artichoke hearts into bite-sized pieces and add them to the cooled rice.
- Add 1 cup chopped cherry or grape tomatoes, 1/2 cup chopped red bell pepper, 1/4 cup chopped fresh parsley, 2 tablespoons capers (drained), the zest of 1 lemon, and the juice of 1/2 lemon to the rice and artichoke mixture.
- Stir in 1 tablespoon of sugar. Gently mix all ingredients until well combined.
- Season generously with salt and freshly ground black pepper to taste.
- For extra richness, drizzle in 1-2 teaspoons of olive oil and gently stir. Taste and adjust seasoning as needed.
- Allow the salad to chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
19g
Fat
0g
Carbs
3g
