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Pea & Wild Rice Salad

Pea & Wild Rice Salad
 
Yield:
16 servings

Ingredients

Ingredients Weights Measures
frozen peas, thawed 1 lb. + 14 oz. 5-1/3 cups
half-and-half 16 fl oz 2 cups
butter, softened 2.6 oz. 5-1/3 Tbsp.
wild rice, cooked 5 lb. + 12.8 oz. 1 gal.
chickpeas (garbanzo beans), cooked 10.7 oz. 2 cups
feta cheese, crumbled 10.5 oz. 2 cups
KRAFT Greek Vinaigrette 32 fl oz 1 qt.
radicchio leaves, oven roasted until crisp 8 oz. 5-1/3 cups
pea shoot greens 3 oz. 5-1/3 cups

Directions

PUREE peas, half-and-half, and butter in blender until smooth.

COMBINE rice, chickpeas, feta and vinaigrette.

FOR each serving: Spoon about 3 oz. pea puree onto plate; top with about 1-1/4 cups rice mixture. Garnish with 1/3 cup each radicchio and pea shoots.

Kraft Kitchens Tips

Special Extra
Garnish with fresh mint leaves.
K:63641v01:145683
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Nutritional Information

Nutrition Information

Calories
 590
Total fat
 34 g
Saturated fat
 10 g
Cholesterol
 35 mg
Sodium
 890 mg
Carbohydrate
 55 g
Dietary fiber
 8 g
Sugars
 9 g
Protein
 17 g
Vitamin A
 30 %DV
Vitamin C
 20 %DV
Calcium
 15 %DV
Iron
 15 %DV