This calls for brown rice which is more nutritious than white, but you can do it with white.  Be sure to adjust the timing if you need to.

• 1 1/2 cups brown rice
• 1 (12 oz) jar artichoke hearts in oil, drained, roughly chopped, oil reserved
• 4 ounces crimini mushrooms, sliced
• 1/2 cup scallions, sliced, with green tops
• 1/2 cup red or yellow bell pepper, diced
• 3 tablespoons grated Asiago cheese
• Freshly milled pepper to taste
• 1 1/2 tablespoons white wine vinegar
• Lettuce leaves for presentation

Method

Bring 3 cups water to boil.  When boiling stir in rice. Allow to come back to the boil, then lower heat so rice is at a strong simmer.  Cook for 45 minutes without lifting the lid.

Combine artichoke hearts, mushrooms, onions, and bell pepper.

Combine reserved liquid from artichokes and vinegar and whisk to emulsify.

When rice is cooked stir in the artichoke mixture and the cheese.  Drizzle dressing over salad while still warm. Let come to room temperature.

Line plates with lettuce and spoon rice into each plate.  Put remaining rice in serving bowl on the side so anyone can reach for seconds.  They will! 

Serves: 4 - 6

Contributor: Karen Wolfe

back to salad page      back to grain recipes page      easy preparation of artichokes, step by step       artichoke article with artichoke recipes

 

top of page