Wild rice & artichoke salad

4 Servings

Ingredients

Quantity Ingredient
¾ cup Wild rice
¾ cup Brown rice
3 cups ;water
1 tablespoon Oil
½ teaspoon Salt
6 ounces Jar marinated artichoke hearts; drained, halved
1 Red pepper (sweet); cored and cut into 1/2-inch pieces
1 medium Carrot; very thinly sliced
⅔ cup Olive oil
3 tablespoons Red wine vinegar
1 teaspoon Dijon-style mustard
1 Garlic clove; minced
½ teaspoon Poultry seasoning
1 teaspoon Thyme
¼ teaspoon Basil
¼ teaspoon Oregano
½ teaspoon Salt
Pepper to taste
1 small Head leaf lettuce; washed, dried, and torn into bite- size pieces

Directions

DRESSING

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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