1 long grain rice
1/4 c. wild rice
1/2 lb. broccoli
1/2 red pepper, diced
1/2 c. black olives, minced
1/4 c. red onion, chopped
7 oz. garbanzo beans
1/3 c. vegetable oil
1/4 c. white wine or tarragon vinegar
1 tbsp. dijon mustard
1 tsp. dried oregano
Dash of hot pepper sauce
Salt and pepper
Parsley
Lemon wedges

Cook rice according to package, then allow to cool. Cut broccoli; cut broccoli stalks into small pieces and separate flowerettes into pieces. Steam cook for 4 minutes. Rinse under cold water. Mix rice with broccoli, red pepper, olives, onion, and garbanzo beans. Put remaining ingredients, except parsley and wedges, in crust. Pour over salad; toss to coat. Garnish. Serve cold or at room temperature.