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Lemon Wild Rice Salad





Yields
Makes 6 to 8 servings

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.

 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories212
% Daily Value *
Total Fat 5.1g7%

Saturated Fat 2g10%
Cholesterol 7.8mg3%
Sodium 723mg32%
Total Carbohydrate 39g15%

Dietary Fiber 3.5g13%
Protein 5.8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.