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WILD RICE AND ARTICHOKE SALAD

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 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
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