Title: Wild rice and artichoke salad
 Categories: Vegetarian, Vegan, Salads, Main dish
      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
           -pieces
      1 md Carrot; very thinly sliced

MMMMM--------------------------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.