WILD RICE AND ARTICHOKE SALAD

Servings: 4
Ingredients:

3/4 c  Wild rice
3/4 c  Brown rice
3 c  ;water
1 tb Oil
1/2 ts Salt
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

———————————-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.
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

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