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artichoke and wild rice salad with capers leeks and onions
Mirjana

Grilled Artichoke Wild Rice Salad with Leeks & Onions

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!
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 people
Course: Salad
Cuisine: Modern
Ingredients Method

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

Method
 

  1. 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.
    ingredients for salad, eggs, peppers, onions, lemon, wild rice
  2. Slice and chop vegetables as in the picture or to your liking.
    sliced vegetables in a bowl
  3. Mix all ingredients together and let rest for 15 minutes while you prepare the eggs.
    mixing salad ingredients with spoons
  4. 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.
    hard boiled eggs halves served next to salad
  5. Serve at room temperature as a refreshing side dish or a satisfying main course. Enjoy!