Wild rice, though very tasty, is also very expensive, so I save it for special occasions and stretch it a bit by cooking it with brown rice. Although this salad does not take a lot of time to prepare, you should cook the rice in the morning or the night before so it can get thoroughly chilled.
SERVES 4
Вѕ cup wild rice
Вѕ cup brown rice, rinsed
3 cups water
1 tablespoon oil
ВЅ teaspoon salt
One 6-ounce jar marinated artichoke hearts, drained and halved
1 red bell pepper, cored and cut into ВЅ-inch pieces
3 scallions, thinly sliced
1 medium carrot, very thinly sliced
DRESSING
в…” cup olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
ВЅ teaspoon poultry seasoning
1 teaspoon dried thyme
Вј teaspoon dried basil
Вј teaspoon dried oregano
ВЅ teaspoon salt
Liberal seasoning freshly ground pepper
1 small head leaf lettuce (such as Boston or red or green leaf), washed, dried, and torn into bite-size pieces)
- Rinse the wild rice in a strainer under cold running water. Put in a medium 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 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 the 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 artichokes, red 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 lettuce on 4 large plates and mound on the rice salad.
