Wild Rice and Artichoke Salad

6 hours Prep: 45 minutes Cook: 45 minutes

531 calories per serving view nutrition facts

Be the first to add a photo of this recipe!

3/4	cup	wild rice
3/4	cup	rice, brown
3	cups	water
1	tablespoon	vegetable oil
1/2	teaspoon	salt
6	ounces	artichoke hearts	marinated, drained, halved
1	each	sweet red bell pepper	sweet, cored, cut into pieces
1	medium	carrot	sliced thinly

Dressing
2/3	cup	olive oil
3	tablespoons	red wine vinegar
1	teaspoon	dijon mustard
1	each	garlic clove	minced
1/2	teaspoon	poultry seasoning
1	teaspoon	thyme
1/4	teaspoon	basil
1/4	teaspoon	oregano
1/2	teaspoon	salt
1	x	black pepper	to taste
1	small	head lettuce	washed, 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 and cook until all of the liquid 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 and 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 and toss well.

Chill 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.

Add your comment

Serving Size 358g

Amount per Serving

Calories 531 68% of calories from fat