Recipe - Artichoke Rice Salad

3 cup Hot cooked rice
12 ounce Marinated artichoke hearts
drained, and
coarsely chopped,
reserving liquid
4 ounce Sliced fresh mushrooms
One half cup Sliced green onions
One half cup Chopped red or yellow pepper
One fourth cup Grated Parmesan cheese
1/8 teaspoon Ground white pepper
1 One half tablespoon White wine vinegar
Lettuce leaves

Combine hot rice, artichoke hearts, mushrooms, onions, cheese, and pepper.
Combine reserved liquid from artichokes and vinegar; shake to combine.
Drizzle over salad. Spoon into individual lettucelined salad plates.

Source: Seasonal Inspirations for Rice
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip