MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Wild Rice & Artichoke Salad
  Categories: Vegetarian, Vegan, Salads
       Yield: 4 servings
     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
       1 md Carrot; very thinly sliced
     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