Wild rice, brown rice and artichoke hearts

4 Servings

Ingredients

Quantity Ingredient
¾ cup Long-grain brown rice
¼ cup Wild rice
2¼ cup Water
1 large Bell pepper
½ Jar (6.5-oz) water-marinated artichoke hearts; drained
2 tablespoons Chopped fresh basil and parsley; or cilantro
¼ cup Sesame-Tamari Dressing
4 Hard-boiled eggs; quartered (optional)
¼ cup Dark sesame oil
¼ cup Rice vinegar
2 teaspoons Low-sodium tamari or soy sauce
½ teaspoon Salt
½ teaspoon Sugar

Directions

SESAME-TAMARI DRESSING

From: shish@...

Date: Thu, 15 Aug 1996 11:43:48 -0700 (MST) Here's a great salad recipe that can be used year-round, taken from Vegetarian Times Janruary 1996

Bring brown rice, wild rice and water to a boil in a large covered saucepan. Lower heat and simmer, sovered, until water is absorbed and rice is tender, 30-40 min. Remove from heat, keep covered until ready to use.

Place bell pepper on baking sheet. Broil 10-15 min, or until skin chars, turning once. Put pepper in paper bag, close top. After 10 min, remove, cool. Discard skin, seeds and inner membranes. Chop flesh finely, leaving a few thin strips for garnish. Transfer rice to a large platter, combine w/ bell pepper, artichoke and herbs. Toss w/ dressing. Garnish w/ bell pepper strips. Arrange eggs along edges of platter if desired. Makes 4 servings.

Per serving: 269 cal, 7g prot, 8g fat, 44g carb, o chol, 210mg sod, 5g fiber- vegan/ovo-lacto

SESAME-TAMARI DRESSING: Place all ingredients in lidded jar. Close jar, shake. Chill until ready to use. Makes ½ cup. Per serving: 63 cal, 1g prot, 7g fat, 1g carb, 0 chol, 182 sod, 0 fiber fatfree digest V96 #226

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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