Wild rice and 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 |
| 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 hearts; drained, halved |
| 1 | Red pepper (sweet); cored and cut into 1/2-inch pieces | |
| 1 | medium | Carrot; very thinly sliced |
| 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