Categories: Grains, Salads

Ingredients

• 1 clove garlic
• 3 c cooked wild rice (2/3 uncooked)
• 2-3 minced scallions
• 1 c cooked peas or pea pods
• 10 cherry tomatoes, halved
• 1 6-ounce bottle marinated artichoke hearts, halves, reserve liquid
• 1/4 c chopped parsley
• salt and pepper to taste
• 1/2 t sugar
• 1T sherry

Directions

1. Rub wooden bowl with garlic

2. Toss the rice, scallions, peas, tomatoes, artichoke hearts, parsley, salt and pepper in bowl. Stir sugar and sherry into reserved marinade from artichoke hearts. Blend well and drizzle over salad

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