Wild Rice Artichoke Salad

2 cupsFall River Cooked Wild Rice
1 cupCooked white rice
¼ cupGolden raisins
¼ cupDried apricots, cut into strips
¼ cupPineapple chunks
¼ cupToasted almonds
¼ cupChopped mint
4Green onions, thinly sliced
½ teaspoonOrange zest
1 TablespoonOrange juice
1 teaspoonSalt
¼ teaspoonWhite pepper
4 mediumArtichokes
2 cupsMayonnaise
1- ⅔ TablespoonLemon juice
1- ⅔ TablespoonSoy sauce
1 TablespoonCurry powder
1 TablespoonOnion juice
1 TablespoonChutney, 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.

Copyright 2003-2018 by Savor California. All rights reserved.