Wild Rice & Artichoke Salad

Title: Wild Rice & Artichoke Salad

Categories: Vegetarian, Vegan, Salads

Yield: 4 servings

3/4 c Wild rice

3/4 c Brown rice

3 c ;water

1 tb Oil

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

MMMMM--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 pieces

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.

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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