Source: Ecological Cooking
Date tried: October 20, 2014
Yield: 6-8 servings
Time needed: 10-15 minutes to put together. Allow time to chill.
Prior preparation needed:
Cook rice & cool
A very interesting main-dish salad. Most of my life I have only known artichokes only in pickled form. It is nice now to be able to find canned artichokes for a dish like this. Unfortunately I did not have wild rice on hand. It would have made the dish even more attractive and appetizing.
Artichoke and Rice Salad
4 cups cooked brown rice or brown and wild rice mixed together
4 scallions, thinly sliced
1/2 cup finely chopped green pepper
14 pimiento-stuffed green olives, sliced
1 1/2 cup canned artichoke hearts, drained and quartered
1/3 cup tofu mayonnaise
2 tsp. curry powder
1/4 cup olive oil
2 Tbsp. red wine vinegar
1/4 to 1/2 tsp. garlic powder (or 1 clove fresh garlic, minced)
1/2 tsp. dried basil
1/2 tsp. dried marjoram
1/2 tsp. dried oregano
Place cooked rice in a large bowl.
Stir in the scallions, green pepper, olives and artichoke hearts.
In a separate bowl, whisk together all the other ingredients to make a dressing.
Pour over the rice mixture and toss.
Chill thoroughly. When cold add more curry powder to taste.