3 c Hot cooked rice

12 oz Marinated artichoke hearts

-- drained, and -- coarsely chopped, -- reserving liquid 4 oz Sliced fresh mushrooms

1/2 c Sliced green onions

1/2 c Chopped red or yellow pepper

1/4 c Grated Parmesan cheese

1/8 ts Ground white pepper

1 1/2 tb White wine vinegar

Lettuce leaves Combine hot rice, artichoke hearts, mushrooms, onions, cheese, and pepper. Combine reserved liquid from artichokes and vinegar; shake to combine. Drizzle over salad. Spoon into individual lettuce-lined salad plates. Source: Seasonal Inspirations for Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias