Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Wild Rice And Artichoke Salad
- add review
- #36500
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
3/4 cup wild rice
3/4 cup brown rice
3 cups water
1 tablespoon oil
1/2 teaspoon salt
1 jar (6 ounce size) marinated artichoke hearts, drained and halved
1 red bell pepper, cored and cut into 1/2-inch pieces
1 medium carrot, very thinly sliced
DRESSING
2/3 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon poultry seasoning
1 teaspoon thyme
1/4 teaspoon basil
1/4 teaspoon oregano
1/2 teaspoon salt
pepper, to taste
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 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.
added by
steph1140
nutrition data
Nutritional data has not been calculated yet.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments