When watching a big game or just feeling decadent, this rich and creamy beer soup is ideal. The added bacon crumbles make it outstanding!
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 ½ cups water
- 1 (6 ounce) package long grain and wild rice mix (such as Uncle Ben’s®)
- 1 (10 ounce) package frozen peas
- 1 (6.5 ounce) jar marinated artichoke hearts, drained
- 1 (6 ounce) can sliced black olives, drained
- 1 cup diced roma tomatoes
- 1 bunch fresh parsley, finely chopped
- 3 green onions, sliced
- ½ cup white balsamic vinegar
- ¼ cup canola oil
- ¼ cup white sugar
Instructions
- 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.
- You may use 1/2 cup sugar in the dressing if you prefer a sweeter taste. White balsamic vinegar is favored over other kinds suggested. The salad may require some added salt and pepper to taste. There is none added during the preparation.
Reviews
Use the recipe as is I only cheated cooking the Uncle Bens and peas in microwave. This is a keeper
Extremely good recipe. Nice and light tasting. I added some halved green grapes. I will definitely make the again.
A great base salad that you can add or delete ingredients according to taste or what’s on hand. Omitted tomatoes and added quinoa since I didn’t have enough rice and it was good. Will make again!
I found the original directions easy to follow…also very accurate. The finished dish was lovely and well received. Not sure why a big deal was made of the boiling of peas. Two minutes seemed to work well. Isn’t that the time the original poster suggested??? It does depend on what type of peas you are cooking as well. Early, sweet peas cook faster that the larger variety. Two minutes was perfect for me. Loved it and will continue to use this. Thank you for sharing…very lovely, crispy crunchy and thoroughly enjoyable.
The directions for cooking the frozen peas are wrong. Cook peas according to package directions except reduce the cooking time to 2-3 minutes. Peas should be crisp . Allrecipe.com edited the original directions and this is the correction. Also be sure to drain the rice if there is liquid left after cooking. Do not over cook the wild rice.