Here's a great salad recipe that can be used year-round, taken from
Vegetarian Times Janruary 1996
WILD RICE, BROWN RICE AND ARTICHOKE HEART SALAD
3/4 c long-grain brown rice
1/4 c wild rice
2 1/4 c water
1 large bell pepper
1/2 of a 6 1/2 oz jar (water) marinated artichoke hearts, drained
2 T chopped fresh basil and parsley, or cilantro
1/4 c Sesame-Tamari Dressing
4 hard-boiled eggs, quartered (optional)
Bring brown rice, wild rice and water to a boil in a large covered
saucepan. Lower heat and simmer, sovered, until water is absorbed and
rice is tender, 30-40 min. Remove from heat, keep covered until ready to use.
Place bell pepper on baking sheet. Broil 10-15 min, or until skin chars,
turning once. Put pepper in paper bag, close top. After 10 min, remove,
cool. Discard skin, seeds and inner membranes. Chop flesh finely, leaving
a few thin strips for garnish.
Transfer rice to a large platter, combine w/ bell pepper, artichoke and
herbs. Toss w/ dressing. Garnish w/ bell pepper strips. Arrange eggs
along edges of platter if desired. Makes 4 servings.
Per serving:
269 cal, 7g prot, 8g fat, 44g carb, o chol, 210mg sod, 5g fiber-
vegan/ovo-lacto
SESAME-TAMARI DRESSING
1/4 c dark sesame oil
1/4 c rice vinegar
2 t low- sodium tamari or soy sauce
1/2 t salt
1/2 t sugar
Place all ingredients in lidded jar. Close jar, shake. Chill until ready
to use. Makes 1/2 cup.
Per serving:
63 cal, 1g prot, 7g fat, 1g carb, 0 chol, 182 sod, 0 fiber
Tricia Rusch
Arizona State University
shish@xxxxxxxxxxxxx
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