2 to2-1/2 cups water
1 cup long-grain white rice
1 teaspoon salt
3 tablespoons vinaigrette dressing
1 6-ounce jar marinated artichoke hearts, drained
and halved
½ cup sliced fresh mushrooms
14 cup red pepper strips
¼ cup sliced ripe olives
3 tablespoons sliced green onion, including tops
2 teaspoons chopped fresh basil or 1 teaspoon dried
Salt and pepper to taste
Lettuce leaves
Tomato wedges
½ pound cooked crab meat
Bring water to a boil in medium sauce over high heat.
Add rice and salt.
Cover and lower heat to simmer.
Cook 15 minutes until rice is tender and liquid is absorbed.
Toss rice with dressing in large mixing bowl.
Cool. Then add artichoke hearts, mushrooms, red pepper,
Olives, onion, basil, salt and pepper to taste.
Serve on lettuce leaves, garnish with tomatoes.
Sprinkle crab meat on top of rice.
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