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Wild Rice and Artichoke Salad
Recipe By:
Serving Size: 4
Cuisine: Uncategorized
Main Ingredient: Rice
Categories: Lettuce, Red wine, Wine, Rice, Oregano, Carrot, Olive oil, Mustard, Garlic, Basil, Artichokes, Salads, Vegan, Vegetarian
3/4 cup of wild rice
3/4 cup of brown rice
3 cups of water
1 tablespoon of oil
1/2 teaspoon of salt
6 ounce jar of marinated artichoke
1 red pepper (sweet); cored
1 medium carrot; very thinly sliced |
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Dressing 2/3 cup of olive oil
3 tablespoons of red wine vinegar
1 teaspoon of Dijon-style mustard
1 garlic clove, minced
1/2 teaspoon of poultry seasoning
1 teaspoon of thyme
1/4 teaspoon of basil
1/4 teaspoon of oregano
1/2 teaspoon of salt
Pepper to taste
1 small head leaf lettuce; washed
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 and cook until all of the liquid 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 and 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 and toss well. Chill for 2 hours or up to 24 hours. To serve, arrange equal portions of lettuce on 4 large plates and mound on the rice salad. Source: Vegetarian Pleasures by Jeanne Lemlin/MM by DEEANNE Posted to MealMaster Recipes List, Digest #143
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