Rice Salad

Rice Salad

Rice Salad


  • water 1.5 Cups
  • package long grain rice 6 Ounces
  • package frozen peas 10 Ounces
  • jar marinated artichoke hearts, drained 6.5 Ounces
  • can sliced black olives, drained 6 Ounces
  • diced roma tomatoes 1 Cups
  • fresh parsley, finely chopped 2 Tablespoons
  • green onions, sliced 3 Nos
  • white balsamic vinegar 1/2 Cups
  • vegetable oil 1/4 Cups
  • white sugar 1/4 Cups


Bring water and rice mix to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 22 minutes. Transfer rice to a bowl to cool.

Bring a pot of water to a boil; cook peas in the boiling water until just cooked, about 2 minutes. Drain and cool.

Mix cooled peas, artichoke hearts, olives, tomatoes, parsley, and green onions into cooled rice mixture.

Blend vinegar, vegetable oil, and sugar together in a blender or shake in a covered bottle until dressing is emulsified and creamy. Drizzle dressing over salad and toss to coat.


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