|2 cups||Fall River Cooked Wild Rice|
|1 cup||Cooked white rice|
|¼ cup||Golden raisins|
|¼ cup||Dried apricots, cut into strips|
|¼ cup||Pineapple chunks|
|¼ cup||Toasted almonds|
|¼ cup||Chopped mint|
|4||Green onions, thinly sliced|
|½ teaspoon||Orange zest|
|1 Tablespoon||Orange juice|
|¼ teaspoon||White pepper|
|1- ⅔ Tablespoon||Lemon juice|
|1- ⅔ Tablespoon||Soy sauce|
|1 Tablespoon||Curry powder|
|1 Tablespoon||Onion juice|
|1 Tablespoon||Chutney, coarsely chopped|
Cook wild and white rice separately, according to package directions. Combine and cool completely. Fold in raisins, apricots, pineapple, almonds, mint, green onions, orange zest, orange juice, salt and pepper. Set aside.
Trim stems from artichokes and gently boil in 3 quarts water (salt, oil, lemon juice and other seasonings may be added to water, if desired) for 20 - 30 minutes or until petal near center of artichoke pulls out easily. Drain & cool completely.
Remove outside petals from each artichoke, spreading them on individual serving plates to form a flower effect. Scrape fuzzy choke out of each artichoke and discard. Dice artichoke hearts and add to salad mixture.
In separate bowl, combine all dressing ingredients; blend well. Evenly divide salad mixture and place in center of artichoke petals.
To serve, pass dressing for salad. Dressing can also be used as a dipping sauce for artichoke petals.