Wild Rice Salad

• For the salad:
• 1.5 cups California wild rice
• 14 ounces can of artichoke hearts, drained and chopped
• 3/4 cup frozen peas, defrosted
• 1 Poblano pepper, diced
• 6 green onions, whites and greens chopped
• 1/2 cup toasted almonds, chopped
• 1 tablespoon kosher salt
• Dressing:
• 2 tablespoons toasted sesame oil
• 3 tablespoons canola oil
• 3 tablespoons rice vinegar
• 3 garlic cloves, grated on microplane
• 1 tablespoon dijon mustard
• 1 teaspoon celery salt
• 1 tablespoon black or white sesame seeds
• freshly ground black pepper
• kosher salt, to taste

1. Fill a large pot with 6 cups of water. Add the wild rice and 1 Tablespoon of kosher salt. Bring to a boil.
2. Let the rice cook just like you would cook pasta, testing occasionally for doneness.
3. While the rice is cooking, chop your artichokes, poblano pepper, and green onions. Put everything in a large bowl and add the peas.
4. When the wild rice is done cooking (about 30-40 minutes, cooked but still chewy), drain it and add to the bowl with the vegetables.
5. Put all ingredients into a mason jar and give it a good shake. Pour onto the cooked wild rice and chopped veggies.
6. Final step, chop your toasted almonds and add to the salad. Toss everything together and enjoy!
7. This salad is awesome on the second and third day! All the dressing has been soaked up by the rice, it's chewy and tangy with a crunch from the almonds, perfect for a backyard BBQ!

salad, california, hearts, frozen peas, pepper, green onions, almonds, kosher salt, dressing, sesame oil, canola oil, rice vinegar, garlic, mustard, celery salt, black, freshly ground black pepper, kosher salt

Taken from food52.com/recipes/35817-wild-rice-salad (may not work)