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Title: Wild Rice and Artichoke Salad
Categories: Vegetarian Vegan Salad Main
Yield: 4 Servings
| 3/4 | c | Wild rice |
| 3/4 | c | Brown rice |
| 3 | c | ; water |
| 1 | tb | Oil |
| 1/2 | ts | Salt |
| 6 | oz | Jar marinated artichoke hearts; drained; halved |
| 1 | Red pepper (sweet); cored and cut into 1/2-inch pieces | |
| 1 | md | Carrot; very thinly sliced ----dressing----- |
| 2/3 | c | Olive oil |
| 3 | tb | Red wine vinegar |
| 1 | ts | Dijon-style mustard |
| 1 | Garlic clove; minced | |
| 1/2 | ts | Poultry seasoning |
| 1 | ts | Thyme |
| 1/4 | ts | Basil |
| 1/4 | ts | Oregano |
| 1/2 | ts | Salt |
| Pepper to taste | ||
| 1 | sm | Head leaf lettuce; washed dried; and torn into bite- size pi |
Rinse the wild rice in a strainer under cold running water. Put in a medium size-bowl and pour on boiling water to cover. Let soak for 30 minutes, then drain thoroughly.
Rinse the brown rice in a strainer and put in a medium-size saucepan along with the drained wild rice, 3 cups of water, oil and salt. Cover and bring to a boil. Reduce the heat to a simmer andcook until all of theliquid is absorbed, about 45 minutes. Do not stir rice at any time. When done, put in a large bowl and chill until very cold, about 2 hours.
When the rice is cold add the artichoke, pepper, scallions adn carrot, and toss well.
To make the marinade combine all of the dressing ingredients in a jar with a tight-fitting lid and shake vigorously. Pour over the salad andtoss well. Chil for 2 hours or up to 24 hours. To serve, arrange equal portions of letuce on 4 large plates and mound on the rice salad.
Source: Vegetarian Pleasures by Jeanne Lemlin/MM by DEEANNE
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