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