Wild Rice Salad

• 2 12 cups beef broth (no reason not to use chicken)
• 4 ounces wild rice
• 4 ounces rice (nice long grain or brown)
• 4 ounces artichoke hearts, diced
• 4 green onions, sliced
• 12 cup celery, diced
• 14 cup pimiento, slivered (can use red bell pepper)
• 1 egg, beaten
• 3 tablespoons lemon juice
• 1 teaspoon garlic, chopped
• 14 cup canola oil
• 14 cup olive oil
• 14 teaspoon paprika
• 12 teaspoon salt
• 12 teaspoon pepper

1. Heat broth to a boil.
2. Add rice, reduce heat to low and cover to cook till all liquid is absorbed (25-30 minutes).
3. Cool, cover and refrigerate till chilled.
4. Add artichokes, onions, celery, pimento and toss.
5. Combine remaining ingredients and whisk till well mixed for dressing.
6. If this is for a pot luck, picnic or any time it will sit out -- omit the egg for safety sake).
7. Dress and toss.
8. Serve over lettuce or in an avocado half brushed with lemon.
9. Great in the summer.

beef broth, wild rice, rice, hearts, green onions, celery, pimiento, egg, lemon juice, garlic, canola oil, olive oil, paprika, salt, pepper

Taken from www.food.com/recipe/wild-rice-salad-451881 (may not work)