Salad Recipes - Mushroom and Artichoke Salad

Ingredients

• 350 g/12 oz/1 1/2 cups long-grain rice

• 400 g/14 oz/1 large can artichoke hearts, drained

• 6 open mushrooms, sliced

• 30 ml/2 tbsp olive oil

• 45 ml/3 tbsp dry white wine

• 45 ml/3 tbsp chopped parsley

• 6 rashers (slices) streaky bacon, rinded and diced

• 250 ml/8fl oz/1 cup mayonnaise

• Lettuce leaves

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Method:

1. Cook the rice in plenty of boiling salted water for 12 minutes until tender. Drain, rinse with cold water and drain again.

2. Meanwhile, rinse the artichokes, pat dry on kitchen paper and cut into bite-sized pieces.

3. Fry (sauté) with the mushrooms in the oil for 3 minutes until golden. Add the wine and cook until most of the wine has evaporated.

4. Stir in the parsley and leave to cool. Dry-fry the bacon until crisp. Drain on kitchen paper.

5. Fold the cooled artichoke mixture and the mayonnaise into the rice.

6. Pile on to a bed of lettuce and sprinkle with the crisp bacon before serving.