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Lemon Wild Rice Salad

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  Long grain and wild rice pilaf mix 12 Ounce (Two 6 Ounce Packages)
  Marinated artichokes 6 Ounce (1 Jar)
  Firm ripe tomatoes 1 Pound, rinsed, cored, and coarsely chopped
  Red bell pepper 1⁄2 Pound, rinsed, stemmed, seeded, and coarsely chopped (1 Piece)
  Chopped parsley 1⁄2 Cup (8 tbs)
  Drained capers 3 Tablespoon
  Grated lemon peel 1 1⁄2 Teaspoon
  Lemon juice 3 Tablespoon
  Sugar 2 Teaspoon
  Salt To Taste
  Pepper To Taste

1. Cook rice until tender to bite, according to package directions, then pour into a large bowl.
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.
3. Mix tomatoes, bell pepper, parsley, capers, lemon peel, lemon juice, and sugar with cool rice mixture. Season to taste with salt and pepper.

Recipe Summary

Side Dish
Lacto Ovo Vegetarian

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1616 Calories from Fat 186

% Daily Value*

Total Fat 21 g31.9%

Saturated Fat 0.21 g1.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2311.4 mg96.3%

Total Carbohydrates 312 g103.9%

Dietary Fiber 17.8 g71.1%

Sugars 39.8 g

Protein 43 g85.9%

Vitamin A 243.1% Vitamin C 665.2%

Calcium 25.4% Iron 17.8%

*Based on a 2000 Calorie diet


Lemon Wild Rice Salad Recipe