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    You are in: Home / Recipes / Artichoke and Rice Salad Recipe
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    Artichoke and Rice Salad

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Chef mariajane's Note:

    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.

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    Units: US | Metric


    1. 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. 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. 3
      Spread rice onto a rimmed baking sheet. Cover with plastic wrap and refrigerate for 1 hour.
    4. 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. 5
      Before serving, stir in spinach leaves. Serve cold or at room temperature.

    Ratings & Reviews:


    Nutritional Facts for Artichoke and Rice Salad

    Serving Size: 1 (370 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 312.2
    Calories from Fat 52
    Total Fat 5.8 g
    Saturated Fat 0.9 g
    Cholesterol 1.8 mg
    Sodium 1665.8 mg
    Total Carbohydrate 57.9 g
    Dietary Fiber 14.4 g
    Sugars 4.2 g
    Protein 12.4 g

    The following items or measurements are not included:

    green olives

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