| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
6 |
Servings |
INGREDIENTS
| 1 |
c |
Wild Rice |
| 4 |
c |
Water |
| 1 |
|
Clove Garlic; Peeled And Cut |
| 3 |
tb |
Scallions; Minced |
| 1 |
c |
Peas; Cooked |
| 8 |
|
Cherry Tomatoes; Halved |
| 1 |
|
Jar Marinated Artichoke Hearts (6-8 Oz.); Reserve Liquid |
| 1/4 |
c |
Parsley; Chopped |
|
|
Salt And Pepper; To Taste |
| 1/2 |
ts |
Sugar |
| 1 |
tb |
Cooking Sherry |
INSTRUCTIONS
Combine 1 cup wild rice and 4 cups water. Cook rice. Set aside and let
cool.
Rub a large wooden salad bowl with cut garlic. Toss the wild rice,
scallions, cooked peas, tomato halves, artichoke halves, and parsley. Salt
and pepper to taste.
Prepare dressing. Combine sugar, sherry and reserved artichoke liquid and
stir well. Pour salad and toss.
Recipe by: Wild Rice Recipe Insert
Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Apr 30, 1998
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