Ingredients Jump to Instructions ↓

  1. 3/4 c Wild rice

  2. 3/4 c Brown rice

  3. 3 c ;water

  4. 1 tb Oil

  5. 6 oz Jar marinated artichoke

  6. -hearts; drained, halved 1 Red pepper (sweet); cored

  7. 1/2-inch -pieces

  8. 1 md Carrot; very thinly sliced

  9. --DRESSING--

  10. 2/3 c Olive oil

  11. 3 tb Red wine vinegar

  12. 1 ts Dijon-style mustard

  13. 1 Garlic clove; minced

  14. 1/2 ts Poultry seasoning

  15. 1 ts Thyme

  16. 1/4 ts Basil

  17. 1/4 ts Oregano

  18. 1/2 ts Salt

  19. Pepper to taste 1 sm Head leaf lettuce; washed,

  20. 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,

  21. 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

  22. 24 hours. To serve, arrange equal portions of letuce on

  23. 4 large plates and mound on the rice salad. Source: Vegetarian Pleasures by Jeanne Lemlin/MM by DEEANNE


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