ARTICHOKE AND RICE SALAD
Inspired by a 1960s classic, this side dish calls for Arborio rather than conventional rice, resulting in a chewy and creamy texture.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- 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.
- Raise heat, and add half the stock. Stir 30 seconds. Stir in remaining stock. Bring to a boil, then reduce heat to low, and cover. Cook 20 minutes.
- Spread rice onto a rimmed baking sheet. Let cool. Cover with plastic wrap, and refrigerate 1 hour.
- Combine olives, artichoke hearts, and celery in a large bowl. Add rice, and toss. Add 1 tablespoon reserved artichoke liquid, and toss. (Salad can be made up to this point and refrigerated overnight.)
- Before serving, stir in spinach. Serve cold or at room temperature.
ARTICHOKE RICE SALAD
The perfect picnic or potluck salad - this artichoke rice salad combines Rice a Roni, bacon, artichoke hearts, and green olives in a crunchy, flavorful summer salad.
Provided by girlinspired
Categories Salad
Number Of Ingredients 10
Steps:
- Prepare Rice-a-Roni according to the instructions on the box. Cool completely.
- Cook and crumble bacon.
- Chop all veggies.
- Mix together all ingredients. Cover and chill for 1 hour before serving.
Nutrition Facts : Calories 609 kcal, Carbohydrate 59 g, Protein 9 g, Fat 36 g, SaturatedFat 8 g, Cholesterol 30 mg, Sodium 627 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
ARTICHOKE-RICE SALAD
This creamy rice salad is flavored with curry and makes a good choice for a potluck.
Provided by Christin Mahrlig
Categories Salad
Number Of Ingredients 9
Steps:
- Bring chicken broth to a boil in a medium saucepan. Add rice. Cover, reduce heat, and simmer for 20 minutes. Cool.
- In a large bowl, stir together mayonnaise, curry powder, and Worcestershire sauce.
- Mix rice along with remaining ingredients into mayonnaise mixture.
- Cover and chill for at least 2 to 3 hours before serving.
Nutrition Facts : Calories 271 kcal, ServingSize 1 serving
ARTICHOKE-RICE SALAD
An easy artichoke and rice salad is tossed in a refreshing lemon vinaigrette. Fresh, light and lemony, this salad is summer!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h20m
Yield 8
Number Of Ingredients 12
Steps:
- Cook rice in water as directed on package.
- In medium bowl, mix rice and remaining salad ingredients. In small bowl, mix all vinaigrette ingredients with wire whisk until blended. Add to salad; toss to mix. Cover and refrigerate at least 3 hours until chilled.
Nutrition Facts : Calories 175, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 300 mg
PARSNIP, SPINACH, ARTICHOKE & WILD RICE SALAD
Enjoy this veggie wild rice salad with spinach, artichokes and parsnips as part of a Boxing Day buffet
Provided by Anna Glover
Categories Side dish
Time 1h15m
Number Of Ingredients 10
Steps:
- Cook the rice following pack instructions, then drain. Heat the oven to 200C/180C fan/gas 6. Toss the parsnips with 2 tbsp oil and arrange on a large baking sheet lined with baking parchment in a single layer. Sprinkle with some seasoning and half the cumin seeds. Roast for 25-30 mins, stirring halfway through, until golden and crisp.
- Whisk the lemon juice, mustard, remaining cumin seeds and the oregano together in a large bowl, then add the remaining oil, whisking continuously, until thick. Season well. Stir into the cooked rice.
- Fold the spinach, artichokes and mint into the rice mixture, and season to taste. Scatter with the parsnip crisps to serve.
Nutrition Facts : Calories 327 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 1.4 milligram of sodium
ARTICHOKE AND RICE SALAD
Inspired by a 1960 classic; this side dish calls for Arborio rather than conventional rice, resulting in a chewy and creamy textire. Martha Stewart is using this dish in her mother's day luncheon menu. Didn't include cooling times.Have made a few subtle changes so that it can be vegetarian, as well.
Provided by Manami
Categories Short Grain Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 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 powde; cook, stirring, 1 minute.
- Raise heat, and add half the stock.
- Stir 30 seconds.
- Stir in remaining stock.
- Bring to a boil, then reduce heat to low, and cover; cook 20 minutes.
- Spread rice onto a rimmed baking sheet.
- Let cool.
- Cover with plastic wrap, and refrigerate 1 hour.
- Combine olives, artichoke hearts, and celery in a large bowl.
- Add rice, and toss.
- Add 1 tablespoon reserved artichoke liquid, and toss. (Salad can be made up to this point and refrigerated overnight.If you choose less or more!)
- Before serving, stir in spinach.
- Serve cold or at room temperature.
Nutrition Facts : Calories 198.6, Fat 4.8, SaturatedFat 0.7, Sodium 837.8, Carbohydrate 35.3, Fiber 4.5, Sugar 1.5, Protein 4.5
ARTICHOKE BEAN RICE SALAD
In her Soldier, Iowa kitchen, Bernice Knutson throws together this unique salad that takes advantage of an extra cup of cooked rice. Friends and family are sure to enjoy the cool refreshing combination of artichoke hearts, avocado, beans and colorful peppers.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4-6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine oil and lemon juice. Stir in the remaining ingredients. Cover and chill until serving.
Nutrition Facts : Calories 228 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 168mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 4g fiber), Protein 3g protein.
CURRIED CHICKEN, ARTICHOKE, AND RICE SALAD
Make and share this Curried Chicken, Artichoke, and Rice Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To make the dressing: whisk the dressing ingredients together in a small bowl; cover and refrigerate until ready to use.
- To make the salad: in a medium bowl, combine all the salad ingredients; toss with enough dressing to coat.
- Cover and refrigerate several hours to let the flavors blend.
- If the salad seems dry, add a little more dressing or mayonnaise before serving.
Nutrition Facts : Calories 292.1, Fat 9.9, SaturatedFat 2.1, Cholesterol 56.6, Sodium 366.6, Carbohydrate 28.6, Fiber 3.5, Sugar 3.5, Protein 22.2
ARTICHOKE & RICE SALAD
My Mom always makes this for any lunch or brunch we have at her house. It is delicious and is always a big hit. I like to make it a day ahead to give the flavors time to marry.
Provided by xtine
Categories Rice
Time 45m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Cook rice in the chicken stock according to directions on box & cool.
- Chop artichoke hearts to bite size.
- Add artichokes, green onions, parsley, tomatoes and parmesan to rice.
- Mix together mayonnaise & marinade and blend into rice mixture. Season w/ salt & pepper.
RICE A RONI ARTICHOKE SALAD
Make and share this Rice a Roni Artichoke Salad recipe from Food.com.
Provided by KattPhysh
Categories Long Grain Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare Rice A Roni according to directions omitting butter. Let cool completely.
- Combine drained marinade, curry powder, mayonnaise and spices. Whisk until smooth with a fork or small whisk.
- Mix cooled Rice A Roni in a 2-quart bowl with marinade dressing and chopped vegetables.
- Chill.
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