Wild Rice Salad with Artichokes
  • 1 garlic clove, cut
  • 3 cups Chieftain Wild Rice, cooked
  • 2 to 3 tablespoons minced scallions
  • 1 cup cooked peas
  • 10 cherry tomatoes, halved
  • 1 bottle marinated artichoke hearts, halved, reserve liquid
  • ¼ cup chopped fresh parsley
  • Salt and freshly ground black pepper to taste
  • ½ teaspoon sugar
  • 1 tablespoon sherry

Rub a wooden salad bowl with cut garlic. Toss wild rice, scallions, peas, cherry tomato halves, artichoke hearts and parsley with a generous sprinkling of salt and pepper. Stir sugar and sherry into the reserved marinade from artichoke hearts, blending well. Drizzle this over salad, tossing to coat well. Serve immediately.