Wild Rice And Artichoke Salad Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
3/4 cup: Wild rice,
3/4 cup: Brown rice,
3 cup: , water
1 tbsp: Oil,
1/2 tsp: Salt,
6 ounce: Jar marinated artichoke hearts, drained, halved
1: Red pepper (sweet), cored and cut into 1/2-inch pieces
1 medium: 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
Directions:
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
Source from luhu.jp
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
Source from luhu.jp