Wild Rice & Artichoke Salad
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
¾ | cup |
wild rice
|
|
¾ | cup |
brown rice
|
|
3 | cups |
water
|
|
1 | tablespoon |
vegetable oil
|
|
½ | teaspoon |
salt
|
|
6 | ounces |
artichoke hearts
marinated, drained, halved |
|
1 | each |
sweet red bell peppers
sweet, cored, cut into pieces |
|
1 | medium |
carrots
sliced thinly |
|
Dressing | |||
⅔ | cup |
olive oil
|
|
3 | tablespoons |
red wine vinegar
|
|
1 | teaspoon |
dijon mustard
|
|
1 | each |
garlic cloves
minced |
|
½ | teaspoon |
poultry seasoning
|
* |
1 | teaspoon |
thyme
|
* |
¼ | teaspoon |
basil
|
* |
¼ | teaspoon |
oregano
|
* |
½ | teaspoon |
salt
|
|
1 | x |
black pepper
to taste |
* |
1 | small |
iceberg lettuce
washed, torn into bite size pieces |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
177 | ml |
wild rice
|
|
177 | ml |
brown rice
|
|
710 | ml |
water
|
|
15 | ml |
vegetable oil
|
|
2.5 | ml |
salt
|
|
173.4 | ml/g |
artichoke hearts
marinated, drained, halved |
|
1 | each |
sweet red bell peppers
sweet, cored, cut into pieces |
|
1 | medium |
carrots
sliced thinly |
|
Dressing | |||
158 | ml |
olive oil
|
|
45 | ml |
red wine vinegar
|
|
5 | ml |
dijon mustard
|
|
1 | each |
garlic cloves
minced |
|
2.5 | ml |
poultry seasoning
|
*
|
5 | ml |
thyme
|
*
|
1.3 | ml |
basil
|
*
|
1.3 | ml |
oregano
|
*
|
2.5 | ml |
salt
|
|
1 | x |
black pepper
to taste |
*
|
1 | small |
iceberg lettuce
washed, 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 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.