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
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
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
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.
ROASTED ARTICHOKE SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Place the artichoke hearts in a bowl with 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss until the artichoke hearts are coated. Dump the artichoke hearts onto a sheet pan and spread out into 1 layer; roast in the oven for 20 minutes.
- Meanwhile, make the vinaigrette. Place the minced shallot, lemon juice, mustard, 1 tablespoon vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process for 5 seconds. Add the basil leaves and process into a green puree. With the processor running, slowly pour 1/2 cup olive oil into the bowl through the feed tube until the ingredients are finely pureed. Set aside.
- Place the roasted artichoke hearts in a bowl and toss with enough vinaigrette to moisten. Add the capers, red peppers, red onion, parsley, 4 tablespoons vinegar and red pepper flakes, if using, and toss gently. Sprinkle generously with salt and pepper and let stand for 30 minutes for the flavors to blend. Serve at room temperature.
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 & 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.
ARTICHOKE SALAD I
A flavorful Italian-style rice and artichoke salad.
Provided by Christine Johnson
Categories Salad Vegetable Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Prepare rice as package directs, omitting butter, instead spray pan with non-stick vegetable oil. Cool mixture in refrigerator.
- In a mixing bowl, combine artichokes, green onions, green olives and bell pepper.
- Prepare the dressing by whisking together the mayonnaise, Worcestershire sauce, lemon juice, curry powder and hot pepper sauce. Pour dressing over combined rice and vegetable mix, stir well and chill.
Nutrition Facts : Calories 608 calories, Carbohydrate 63.8 g, Cholesterol 10.4 mg, Fat 38.6 g, Fiber 3.5 g, Protein 8.4 g, SaturatedFat 6.3 g, Sodium 1872.1 mg, Sugar 4.2 g
EASY ARTICHOKE RICE SALAD
I remembered Mom making this salad when I was a teenager, so I recently asked her for the recipe. Between her memories and mine, this is what we came up with - it's great for picnics and potlucks and is very tasty. :)
Provided by Julesong
Categories Lunch/Snacks
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Cook the packages of rice according the the directions; let cool.
- Combine the cooked rice and remaining salad ingredients.
- Combine dressing ingredients (including the reserved liquid from the artichokes).
- Mix salad and dressing together and let chill in refrigerator for at least an hour before serving; when combined the salad will become a greenish color.
- You can substitute green olives for the black, if you prefer; salad is also good with chopped cooked chicken added!
Nutrition Facts : Calories 36, Fat 2.9, SaturatedFat 1.8, Cholesterol 9.2, Sodium 61.1, Carbohydrate 1.7, Fiber 0.3, Sugar 0.9, Protein 1.1
SALAD WITH ARTICHOKES
This was given to me by a friend, who got it from a little pasta house restaurant in her hometown. It calls for mixed greens, red onion and artichokes with a vinegar and oil dressing.
Provided by Cindy
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 15m
Yield 5
Number Of Ingredients 9
Steps:
- In a large bowl, combine the mixed greens, onion, and artichoke hearts.
- In a medium-size mixing bowl, whisk together the oil, vinegar, seasoned salt, pepper, and garlic.
- Pour enough dressing over salad to coat, and toss well. Sprinkle with grated cheese, and serve.
Nutrition Facts : Calories 273.9 calories, Carbohydrate 14.3 g, Cholesterol 2.6 mg, Fat 23 g, Fiber 4.1 g, Protein 4.9 g, SaturatedFat 3.4 g, Sodium 718.9 mg, Sugar 1.1 g
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.
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
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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