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Wild Rice and Artichoke Salad


Love this salad. We jut had some leftover wild rice, and we didn't have sweet bell pepper, so used the picked hot cherry pepper instead, also added some sliced celery and smoked tofu. It came out delicious. A very good side dish or can be a wholesome and tasty main dish as well.













Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber


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
cup olive oil
3 tablespoons red wine vinegar
1 teaspoon dijon mustard
1 each garlic cloves
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


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 358g (12.6 oz)
Amount per Serving
Calories 53168% of calories from fat
 % Daily Value *
Total Fat 40g 62%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 643mg 27%
Total Carbohydrate 13g 13%
Dietary Fiber 4g 15%
Sugars g
Protein 10g
Vitamin A 71% Vitamin C 69%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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