• 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.