|James McNair's Corn|
|by James McNair|
With southwestern and country-style cooking sweeping the nation, master chef James McNair focuses on an all-American classic--corn.
1 - 10 of 30 for wild rice artichoke salad
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Cook rice according to package directions, drain and cool, add remaining ingredients.
Cook rice according to package. Cool. Combine with rest of ingredients. Mix well. Serves 6 people.
Cook rice according to package ... scallions, cut up artichoke hearts and slice ... together with enough salad dressing to bind ... Use seasonings to taste.
Cook rice, reduce heat to low and cook for 45 minutes. Drain artichokes, reserving marinade for dressing.
Mix well. Stir in dressing (you will not need the full bottle). Refrigerate at least 8 hours before serving.
Cook wild rice according to directions ... black olives and artichoke hearts when rice ... shrimp seems to taste best if it is added right before serving.
Cook rice, omitting butter, ... and olives. Drain artichoke hearts. Save marinade ... hearts to rice salad. Add dressing to taste. Chill at least 3 hours.
This salad is tastier, if ... of time. Cook rice - omit the ... mix well. Add artichoke hearts (I find ... out to serve, sprinkle generously with paprika.
Prepare rice according to package ... and marinade from artichokes. Add to ... vigorously and refrigerate for at least 3 hours so that flavors blend well.
Prepare rice according to package ... cool completely. Add artichoke hearts, pimento, celery, green peppers and salad dressing. Mix. Fold ... gently just before serving.
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