Wild Rice, Brown Rice & Artichoke Hearts

Here's a great salad recipe that can be used year-round, taken from Vegetarian Times magazineJanuary 1996 Bring brown rice, wild rice and water to a boil in a large covered saucepan. Lower heat and simmer, covered, until water is absorbed and rice is tender, 30-40 min. Remove from heat, keep covered until ready to use. Place bell pepper on baking sheet. Broil 10-15 min, or until skin chars, turning once. Put pepper in paper bag, close top. After 10 min, remove, cool. Discard skin, seeds and inner membranes. Chop flesh finely, leaving a few thin strips for garnish. Transfer rice to a large platter, combine w/ bell pepper, artichoke and herbs. Toss w/ dressing. Garnish w/ bell pepper strips. Arrange eggs along edges of platter if desired. Makes 4 servings. Per serving: 269 cal, 7g prot, 8g fat, 44g carb, o chol, 210mg sod, 5g fiber- vegan/ovo-lacto

SESAME-TAMARI DRESSING: Place all ingredients in lidded jar. Close jar, shake. Chill until ready to use. Makes 1/2 cup. Per serving: 63 cal, 1g prot, 7g fat, 1g carb, 0 chol, 182 sod, 0 fiber fatfree digest V96 #226 From the Fatfree Vegetarian recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.