My taste goes to marinated vegies so this recipe was great for me. Love the idea of mixing wild rice with mushrooms and artichoke hearts (marinated). Added avacados are great with the dressing. My family loved it and it's filling as well. We added a slice of garlic bread and glass of a good Chardonay. Excellent.

I thought this was pretty good. I halved the recipe and used a 1 cup of rice. I cut the veggies while the rice cooked. I liked the celery in it. There wasn't enough celery flavor, so I'll dice it next time. I chilled the rice quickly and ate it immediately.

This came out very good. I tweaked it some so I can't give four stars. I omitted the celery and instead used about 1/2 tablespoon of celery salt (since I hate celery). I used one roma tomato and a few grape tomatoes sliced in half, 1 used one 13.25 oz can of regular artichoke hearts (not marinated) and one 13.25 oz can of sliced mushrooms (also not marinated). I experimented with the dressing somewhat and finally came up with a nice mix of extra virgin olive oil, fresh crushed garlic, apple cider vinegar, and it came out delicious! Using the Italian dressing is good in a pinch but I personally don't like how oily it is. This came out delicious.

I made this for a bbq and got rave reviews. I omitted the mushrooms because I don't like them, but it was still great. Very easy recipe!