California Wild Rice and Artichoke Salad

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Artichoke Salad with CWR




Simple yet elegant presentation of two California favorites,
perfect for a Sunday Brunch





Makes 4 servings

 


Ingredients:

Salad:
  • 2 cups cooked wild rice
  • 1  cup cooked white rice
  • ¼ cup golden raisins
  • ¼ cup julienne dried apricots
  • ¼ cup fresh or canned pineapple chunks
  • ¼ cup sliced almonds, toasted
  • ¼ cup chopped fresh mint
  • 4  scallions (green onions), thinly sliced
  • ½ teaspoon grated orange peel
  • 1 Tablespoon orange juice
  • 1 teaspoon salt
  • ¼ teaspoon white pepper
  • 4  medium artichokes
Curry Dressing:
  • 2  cups mayonnaise
  • 1  Tablespoon plus 2 teaspoons lemon juice
  • 1  Tablespoon plus 2 teaspoons soy sauce
  • 1  Tablespoon curry powder
  • 1  Tablespoon onion juice
  • 1  Tablespoon coarsely chopped chutney
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.
Combine all dressing ingredients; blend well.

Evenly divide salad mixture in center of each artichoke. Garnish dressing with edible flowers.

Notes:
For additional flavor, wild and white rice may be cooked in chicken broth


Compliments of California Wild Rice Advisory Board
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