Total Time
40mins
Prep 20 mins
Cook 20 mins

This is a Martha Stewart recipe. A very good salad, that is a delicious side salad for a Chicken dish - I love the green olives that are added.

Ingredients Nutrition

Directions

  1. Bring stock to a simmer. Meanwhile, heat oil in a saucepan over medium heat. Add onion and garlic. Cook until onion is translucent. Add rice, salt and curry powder. Cook, stirring 1 minute.
  2. Raise heat, and add half the stock. stir 30 seconds, stir in remaining stock. Bring to a boil, then reduce heat to low. Cover. Cook for 20 minutes.
  3. Spread rice onto a rimmed baking sheet. Cover with plastic wrap and refrigerate for 1 hour.
  4. Combine olives, artichoke hearts, and celery in a large bowl. Add rice and toss. Add 1 tablespoons reserved artichoke liquid, and toss. (Salad can be made up to this point and refrigerated overnight).
  5. Before serving, stir in spinach leaves. Serve cold or at room temperature.