Artichoke and Rice Salad

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.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1 1⁄2 cups  chicken stock (homemade or low-sodium store-bought)
• 2  tablespoons olive oil
• 1  medium yellow onion, finely chopped
• 2  garlic cloves, minced
• 1  cup arborio rice
• 2  teaspoons coarse salt
• 1⁄4 teaspoon curry powder
• 1⁄2 small green olives, pitted and sliced
• 12  medium artichoke hearts, cut into 1/2-inch wedges, liquid reserved
• 1  celery, thinly sliced on the bias
• 1  cup  Baby Spinach

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.