Rice and Artichoke Pilaf

Submitted by Dominick and Amanda

"Adapted from Lilly-A Guide to Colorful Holidays. I made a few changes."

 

• Ready In: 30mins
• Ingredients: 8
• Serves: 8

ingredients

• 2 tablespoons extra virgin olive oil
• 1⁄2 cup shallot, chopped
• 2 cups long-grain rice
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 2 cups vegetable broth
• 1⁄2 cup dry white wine
• salt and pepper, to taste
• parsley, to taste

directions

1. Heat oil in medium saucepan over medium heat. Add shallots and cook, stirring occasionally until softened, about 2 minutes.
2. Add rice and stir to coat.
3. Stir in artichokes, 2 cups water, broth, wine, and salt and pepper.
4. Bring to a boil. Cover and reduce heat to low.
5. Cook until rice is tender and absorbs liquid, about 18 minutes.
6. Let stand 5 minutes then fluff with fork and stir in parsley. Transfer to a serving dish and serve hot.