First, prepare the wild rice.
Rinse it thoroughly in a fine-mesh strainer under cold water.
Place the rinsed rice in a medium bowl, cover it with boiling water, and let it soak for 30 minutes before draining completely.
In a medium saucepan, combine the soaked wild rice, rinsed brown rice, 3 cups (720 ml) of water, oil, and salt.
Bring to a boil, then reduce the heat to a low simmer.
Cover and cook for about 45 minutes, or until all the water is absorbed. Avoid stirring the rice as it cooks.
Once done, transfer the rice to a large bowl and refrigerate until completely chilled, at least 2 hours.
While the rice chills, prepare the dressing.
Combine the olive oil, red wine vinegar, Dijon mustard, minced garlic, and all dried herbs and seasonings in a jar with a tight-fitting lid. Shake vigorously until well emulsified.
Once the rice mixture is cold, add the drained artichoke hearts, diced red bell pepper, sliced scallions, and thinly sliced carrot.
Pour the dressing over the salad and toss gently to coat everything evenly.
For the best flavor, cover and chill the salad for at least 2 more hours or up to 24 hours before serving. To serve, create a bed of fresh lettuce on four plates and top with a generous mound of the chilled wild rice salad.
