Wild Rice & 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.
Yield
4 servingsPrep
20 minCook
45 minReady
3 hrsIngredients
| 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
|
|
| 7.1E+2 | 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.
