Wild rice and artichoke salad Recipe

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Wild rice and artichoke salad

Artist:	_	Yield:	4
Categories:	Artichoke, Cereals, Entrees, Salads, Vegetables, Vegetarian	Rating:	0
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Ingredients:

3/4	cup	Wild rice
3/4	cup	Brown rice
3	cup	Water
1	tbsp	Oil
1/2	tsp	Salt
6	oz	Jar marinated artichoke
		-hearts, drained, halved
1		Red pepper (sweet), cored
		-and cut into ?inch
		-pieces
1	med	Carrot, very thinly sliced
		DRESSING
2/3	cup	Olive oil
3	tbsp	Red wine vinegar
1	tsp	Dijon-style mustard
1		Garlic clove, minced
1/2	tsp	Poultry seasoning
1	tsp	Thyme
1/4	tsp	Basil
1/4	tsp	Oregano
1/2	tsp	Salt
		Pepper to taste
1	small	Head leaf lettuce, washed
		-dried, and torn into bite-
		-size pieces

Procedures:

1	Rinse the wild rice in a strainer under cold running water.
2	Put in a medium size-bowl and pour on boiling water to cover.
3	Let soak for 30 minutes, then drain thoroughly.
4	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.
5	Cover and bring to a boil.
6	Reduce the heat to a simmer andcook until all of theliquid is absorbed, about 45 minutes.
7	Do not stir rice at any time.
8	When done, put in a large bowl and chill until very cold, about 2 hours.
9	When the rice is cold add the artichoke, pepper, scallions adn carrot, and toss well.
10	To make the marinade combine all of the dressing ingredients in a jar with a tight-fitting lid and shake vigorously.
11	Pour over the salad andtoss well.
12	Chil for 2 hours or up to 24 hours.
13	To serve, arrange equal portions of letuce on 4 large plates and mound on the rice salad.