Wild Rice And Artichoke Salad

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 and cook until all of the liquid 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 and carrot. 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 large plates and mound on the rice salad.