Wild rice adds a nutty crunch and elegance to salads. This is a wonderful companion to squash dishes such as Stewed Spaghetti Squash, page 220. It’s also one of the first things I would consider packing for a fall hike or picnic. Look for long-grain and wild rice mix shelved near rice in well-stocked supermarkets.

　　

Ingredients

6 to 8 servings

　　1 1/2 cups long-grain and wild rice mix

　　2 large celery stalks, diced

　　2 large carrots, finely diced

　　One 12-ounce jar marinated artichokes, chopped, with liquid

　　1/4 cup minced parsley or sliced scallion

　　Salt and freshly ground pepper to taste

　　

Step 1

Bring 4 cups water to a simmer in a saucepan. Stir in the rice mixture, cover, and simmer gently until the water is absorbed, about 35 minutes. If the rice isn’t done to your liking, add another 1/2 cup water and continue to simmer until absorbed. Remove the saucepan from the heat and allow to cool, uncovered, to room temperature.

　　

Step 2

Combine the rice with the remaining ingredients in a serving container and toss well. Serve at once or cover and refrigerate until needed.

　　

nutrition information

Step 3

Calories: 129

　　

Step 4

Total Fat: 0g

　　

Step 5

Protein: 3g

　　

Step 6

Carbohydrate: 27g

　　

Step 7

Cholesterol: 0mg

　　

Step 8

Sodium: 84mg

　　The Vegetarian 5-Ingredient Gourmet