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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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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 andcook until all of theliquid 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 adn 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 andtoss well.
Chil 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.
Source: Vegetarian Pleasures by Jeanne Lemlin/MM by DEEANNE
| Ingredients:
3/4 Cup(s) Short grain brown rice
3/4 Cup(s) Brown rice
3 Cup(s) Lean ground turkey
1 Tablespoon(s) Oil
1/2 Teaspoon(s) Crushed peanuts
6 Ounce(s) Jar marinated artichoke hearts; drained, halved
1 Red pepper (sweet); cored and cut into 1/2-inch pieces
1 medium Carrot; very thinly sliced
2/3 Cup(s) Large sweet peppers, *
3 Tablespoon(s) Raw peanuts, chopped
1 Teaspoon(s) Dijon-style mustard
1 Garlic clove; minced
1/2 Teaspoon(s) Poultry seasoning
1 Teaspoon(s) Thyme
1/4 Teaspoon(s) Basil
1/4 Teaspoon(s) Mixed vegetable seasoning
1 small Head leaf lettuce; washed, dried, and torn into bite- size pieces |
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