3/4 c Wild rice 3/4 c Brown rice 3 c ;water 1 tb Oil 1/2 ts Salt 6 oz Jar marinated artichoke -hearts; drained, halved 1 Red pepper (sweet); cored -and cut into 1/2-inch -pieces 1 md Carrot; very thinly sliced ----------------------------------DRESSING---------------------------------- 2/3 c Olive oil 3 tb Red wine vinegar 1 ts Dijon-style mustard 1 Garlic clove; minced 1/2 ts Poultry seasoning 1 ts Thyme 1/4 ts Basil 1/4 ts Oregano 1/2 ts Salt Pepper to taste 1 sm Head leaf lettuce; washed, -dried, and torn into bite- -size pieces 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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