3/4 c Wild rice

3/4 c Brown rice

3 c ;water

1 tb Oil

1/2 ts Salt

6 oz Jar marinated artichoke

-hearts; drained, halved 1 Red pepper (sweet); cored

-and cut into 1/2-inch -pieces 1 md Carrot; very thinly sliced

----------------------------------DRESSING---------------------------------- 2/3 c Olive oil

3 tb Red wine vinegar

1 ts Dijon-style mustard

1 Garlic clove; minced

1/2 ts Poultry seasoning

1 ts Thyme

1/4 ts Basil

1/4 ts Oregano

1/2 ts Salt

Pepper to taste 1 sm Head leaf lettuce; washed,

-dried, and torn into bite- -size pieces 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