Vegetable Wild Rice Salad Recipe

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 canola 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. Refrigerate salad until ready to serve.