Wild Rice And Artichoke Salad

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats	Vegan	Salads, Vegan, Vegetarian	4	Servings

INGREDIENTS

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

INSTRUCTIONS

Date: Thu, 23 May 1996 00:20:51 -0400  From: BobbieB1@aol.com  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  Posted to
MealMaster Recipes List, Digest #143

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 757 Calories From Fat: 364 Total Fat: 41.3g Cholesterol: 0mg Sodium: 768mg Potassium: 726.4mg Carbohydrates: 92.9g Fiber: 12.9g Sugar: 14.2g Protein: 12.2g