Wild Rice Artichoke Salad Serves 5 - 6 1 c. wild rice 4 cups water 3 Tab minced green onions 1 c. frozen peas 1 c. grape tomatoes (or cherry tomatoes, halved) 1 can artichoke hearts cut in quarters 1/2 red bell pepper, chopped salt and pepper to taste 1/2 c. Italian dressing (see note) Combine 1 c. wild rice with 4 c. water.  Cook 35-45 min. until rice is done (firm but not crunchy). Drain off any water that remains, set aside to cool. Add remaining ingredients and toss. Note: You can substitute any number of other dressings... A balsamic vinaigrette is also good. Made by Cheryl for the October 2000 potluck.

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