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.
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
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.