|Spanish Cuisine: The Gourmet's Companion|
|by Matt A. Casado|
Not to be confused with spicy Mexican and Central American foods, Spanish cuisine draws on two basic Mediterranean ingredients: garlic and olive oil.
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, 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 rice according to package ... scallions, cut up artichoke hearts and slice ... together with enough salad dressing to bind ... Use seasonings to taste.
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.
Prepare rice according to package ... and marinade from artichokes. Add to ... vigorously and refrigerate for at least 3 hours so that flavors blend well.
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.
Cook rice, omitting butter, ... and olives. Drain artichoke hearts. Save marinade ... hearts to rice salad. Add dressing to taste. Chill at least 3 hours.
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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