Try this Wild Rice and Artichoke Salad recipe, or contribute your own.
Suggest a better descriptionDate: Thu, 23 May 1996 00:20:51 -0400 From: BobbieB1@aol.com 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 Posted to MealMaster Recipes List, Digest #143
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Serving Size: 1 Serving (292g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 396 | ||
Calories from Fat: 116 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.9g | 17 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 8.5g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 24.1mg | 1 % | |
Potassium 315.1mg | 8 % | |
Total Carbohydrate 61.5g | 18 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 57.1g | ||
Protein 9.3g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 396
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