California Wild Rice and Artichoke Salad
Cooking Instructions :
Cook wild rice and white rice separately, according to package directions. Drain wild rice if necessary. Combine wild and white rice in large mixing bowl; cool completely. Add raisins, apricots, pineapple, almonds, mint, scallions, orange peel, orange juice, salt and pepper. Set aside.
Meanwhile, trim stems from artichokes. Place artichokes in large pan with 3 quarts boiling, salted water. (If desired, oil, lemon juice and seasonings may be added to cooking water.) Cover and boil gently 20 to 30 minutes or until petal near center pulls out easily. Drain and cool completely. Remove outside petals from each artichoke, spreading them on individual serving plates to form flower-like effect. Scrape out fuzzy choke out of each artichoke and discard. Dice artichoke hearts and add to salad mixture.
Evenly divide salad mixture in center of each artichoke. Garnish dressing with edible flowers.
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