Grilled Artichoke Wild Rice Salad with Leeks & Onions

Savor the exquisite blend of flavors in my Grilled Artichoke and Wild Rice Salad with Capers, Leeks, and Onions. This vibrant dish marries tender grilled artichoke hearts with the nuttiness of wild rice, complemented by the briny punch of capers and the savory allure of leeks and onions, resulting in a harmony of textures and tastes with each mouthful.
Crafted with simplicity in mind, this delightful salad showcases finely sliced, vibrant vegetables alongside hearty wild rice. The dressing, a light yet delicious combination of lemon and 1/4 cup of artichoke marinade, adds a refreshing zest to every forkful. With only the wild rice requiring cooking, which can easily be prepared the night before or presoaked for efficiency, this recipe streamlines the kitchen process.
As the vegetables are sliced, the eggs can be cooked simultaneously, ensuring a seamless assembly. For those seeking a vegan rendition, accompany the salad with boiled young potatoes drizzled with olive oil and adorned with freshly chopped parsley, offering a satisfying alternative.
In the spirit of culinary exploration, this recipe welcomes creative adaptations and dietary preferences, allowing endless customization. Whether it’s a festive gathering, a leisurely picnic, or a cozy weeknight dinner, this versatile salad will surely impress. Revel in the artistry of preparation and the harmonious medley
Enjoy the process and the taste of this capered bliss!

Grilled Artichoke Wild Rice Salad with Leeks & Onions

Mirjana

Indulge in this delectable salad adorned with thinly sliced vegetables and aromatic wild rice. For a vegan twist, accompany it with tender boiled young potatoes drizzled with fragrant olive oil and a generous sprinkle of freshly chopped parsley. The dressing, a harmonious blend of zesty lemon and 1/4 cup of artichoke marinade, adds a burst of flavor. Feel free to experiment with creative variations; there are no limits or constraints. Whether it's a lively gathering, a serene picnic, or a delightful weeknight dinner, this salad promises to elevate any occasion.

Delight in both the preparation and the palate-pleasing flavors!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Salad

Cuisine Modern

Servings 4 people

Ingredients

  

• 1 cup wild rice cooked in 4 cups of salted water

• 1/2 medium purple onion thinly sliced
• 1/2 cup lemon juice freshly squeezed
• 2 tbsp fresh lemon grind
• 3 oz Trader Joe’s Marinated grilled artichoke halves with marinade reserved for later
• 2 small sweet peppers
• 3 baby carrots
• 1/2 Serrano pepper
• 2 tbsp capers
• 2-3 leek leaves thinly sliced into strings
• 4 eggs hard-boiled
• 2 tbsp mayo
• 1 tbsp horseradish
• 1 red bell pepper sliced into thin rings

Instructions

 

• Rinse rice. Bring salted water to boil in a 3 to 4-quart saucepan; add rice, return to boil. Reduce heat, cover, and simmer for 45-50 minutes until done.

  Cook eggs and prepare ingredients.
  
• Slice and chop vegetables as in the picture or to your liking.
  
• Mix all ingredients together and let rest for 15 minutes while you prepare the eggs.
  
• Deviled eggs are a great protein addition to this simple and refreshing salad. Scoop out the egg yolks, mix with mayonnaise and horseradish, add a pinch of salt, and return to egg whites. Decorate with capers and peppers.
  
• Serve at room temperature as a refreshing side dish or a satisfying main course. Enjoy!

Keyword Capers, Delicious, Easy, Flavor, Flavorful, Grilled Artichoke, Healthy, leeks, Main Course, Nutty, Onions, Picnic Recipe, Savory, Vegetarian, Wholesome, Wild Rice