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)

  1. 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.
  2. 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.
  3. When the rice is cold add the artichokes, red pepper, scallions, and carrot, and toss well.
  4. 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.