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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Found this during the 1970's Ingredients:
2 1/2 cups beef broth (no reason not to use chicken) |
4 ounces wild rice |
4 ounces rice (nice long grain or brown) |
4 ounces artichoke hearts, diced |
4 green onions, sliced |
1/2 cup celery, diced |
1/4 cup pimiento, slivered (can use red bell pepper) |
1 egg, beaten |
3 tablespoons lemon juice |
1 teaspoon garlic, chopped |
1/4 cup canola oil |
1/4 cup olive oil |
1/4 teaspoon paprika |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Heat broth to a boil. Add rice, reduce heat to low and cover to cook till all liquid is absorbed (25-30 minutes).
2. Cool, cover and refrigerate till chilled.
3. Add artichokes, onions, celery, pimento and toss.
4. Combine remaining ingredients and whisk till well mixed for dressing. If this is for a pot luck, picnic or any time it will sit out - omit the egg for safety sake).
5. Dress and toss.
6. Serve over lettuce or in an avocado half brushed with lemon.
7. Great in the summer.
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