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Artichoke and Rice Salad

Recipe #303162 | 35 min | 15 min prep | SERVES 6 (Change Servings)
(0) RATE IT NOW READ REVIEWS

DiScharf

RECIPE BY: DiScharf

Inspired by a 1960 classic; this side dish calls for Arborio rather than conventional rice, resulting in a chewy and creamy textire. Martha Stewart is using this dish in her mother's day luncheon menu. Didn't include cooling times.Have made a few subtle changes so that it can be vegetarian, as well.

Posted on: May 12, 2008

Print Recipe

Ingredients

  • 1 1/2 cups homemade stock or store-bought low sodium chicken broth or low sodium vegetable broth
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 2 garlic clove, minced
  • 1 cup arborio rice
  • 2 teaspoons coarse salt
  • 1 pinch red pepper flakes (optional)
  • 1/4 teaspoon curry powder
  • 12 small green olives, pitted and sliced
  • 12 ounces marinated artichoke hearts, cut into 1/2-inch wedges, liquid reserved
  • 1 celery, thinly sliced on a bias
  • 1/2 ounce baby spinach (about 1 cup)

    • Directions

    1. 1
      Bring stock to a simmer.
    2. 2
      Meanwhile, heat oil in a saucepan over medium heat.
    3. 3
      Add onion and garlic.
    4. 4
      Cook until onion is translucent. Add rice, salt, and curry powde; cook, stirring, 1 minute.
    5. 5
      Raise heat, and add half the stock.
    6. 6
      Stir 30 seconds.
    7. 7
      Stir in remaining stock.
    8. 8
      Bring to a boil, then reduce heat to low, and cover; cook 20 minutes.
    9. 9
      Spread rice onto a rimmed baking sheet.
    10. 10
      Let cool.
    11. 11
      Cover with plastic wrap, and refrigerate 1 hour.
    12. 12
      Combine olives, artichoke hearts, and celery in a large bowl.
    13. 13
      Add rice, and toss.
    14. 14
      Add 1 tablespoon reserved artichoke liquid, and toss. (Salad can be made up to this point and refrigerated overnight.If you choose less or more!)
    15. 15
      Before serving, stir in spinach.
    16. 16
      Serve cold or at room temperature.

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    Nutrition Facts

    Serving Size 1 (125g)

    Recipe makes 6 servings

    The following items or measurements are not included below:

    stock

    green olives

    Calories 198
    Calories from Fat 43 (21%)
    Amount Per Serving %DV
    Total Fat 4.8g 7%
    Saturated Fat 0.7g 3%
    Monounsaturated Fat 3.4g
    Polyunsaturated Fat 0.6g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 837mg 34%
    Potassium 290mg 8%
    Total Carbohydrate 35.3g 11%
    Dietary Fiber 4.5g 17%
    Sugars 1.5g
    Protein 4.5g 9%
    Vitamin A 354mcg 7%
    Vitamin B6 0.2mg 8%
    Vitamin B12 0.0mcg 0%
    Vitamin C 8mg 13%
    Vitamin E 0mcg 2%
    Calcium 38mg 3%
    Iron 2mg 12%

    detailed view...

    how is this calculated?

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