Categories: Salads, Main dish 
      Yield: 6 servings 
  
      3 c  Hot cooked rice 
     12 oz Marinated artichoke hearts 
           -- drained, and 
           -- coarsely chopped, 
           -- reserving liquid 
      4 oz Sliced fresh mushrooms 
    1/2 c  Sliced green onions 
    1/2 c  Chopped red or yellow pepper 
    1/4 c  Grated Parmesan cheese 
    1/8 ts Ground white pepper 
  1 1/2 tb 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 lettuce-lined salad plates. 
   
  Source: Seasonal Inspirations for Rice 
  Reprinted with permission from USA Rice Council 
  Electronic format courtesy of Karen Mintzias