Best Artichoke And Rice Salad Recipes

ARTICHOKE AND RICE SALAD

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.

WARM RICE, ARTICHOKE, SPINACH, AND CHICKEN SALAD

Steps:

• Heat oil in a pot over medium-high heat. Saute onion and garlic in hot oil until onion softens, 5 to 7 minutes. Stir pine nuts into onion mixture; saute until fragrant and golden, 2 to 3 minutes. Stir lemon zest, vegetable bouillon, and turmeric into onion mixture; saute until fragrant, about 1 minute. Add rice to mixture and cook until fragrant, 2 to 3 minutes more.
• Pour rice mixture in a rice cooker and add water. Set the rice cooker to the regular white rice cycle, and select Start. Fluff cooked rice with a fork and top rice with green onion and basil. Close rice cooker and steam green onion and basil until tender, about 5 minutes.
• Stir mushrooms into rice and place spinach on top. Close rice cooker again and steam until spinach wilts slightly, about 5 minutes more. Add chicken, artichoke hearts, and Parmesan cheese; stir to combine. Season with black pepper.

CURRIED CHICKEN, ARTICHOKE, AND RICE SALAD

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.

CURRIED RICE AND ARTICHOKE SALAD

Steps:

• Cook Rice as directed on box, but brown using olive oil, instead of butter.
• Mix Mayonnaise, curry powder and reserved marinade together, and set aside.
• Combine cooked Rice-a-Roni, artichoke hearts, olives, green onions and bell pepper.
• Pour mayonnaise mixture over rice mix.
• Stir to coat.
• Refrigerate until serving.
• Enjoy!

RICE, CHICKEN AND ARTICHOKE SALAD

Steps:

• Dressing: 1. In a small bowl or measuring cup, combine vinegar, scallion, ginger, mustard, salt and pepper. While whisking, add oil in a thin stream, beating until well blended. Salad: 2. In a large bowl, combine artichoke hearts, brown rice, chicken, barbecue sauce, red pepper, scallion and parsley or sprouts. Stir gently to combine. Add dressing, salt and pepper and stir to blend. Serve cold or store in air-tight container in refrigerator.

ARTICHOKE, SHRIMP AND RICE SALAD

Steps:

• In large bowl, combine everything, including oil from one jar of artichokes, except for shrimp. Gently stir in shrimp. Cover and chill.

RICE, CHICKEN AND ARTICHOKE SALAD

Steps:

• Dressing: In a small bowl or measuring cup, combine vinegar, scallion, ginger, mustard, salt and pepper. While whisking, add oil in a thin stream, beating until well blended.

ARTICHOKE AND RICE SALAD

Steps:

• Place the cooked rice in a large mixing bowl. Add the artichokes, onions, olives, peppers and parsley and mix well. Combine mayonnaise, reserved artichoke marinade and curry powder in a small bowl. Whisk until blended then pour over salad and mix thoroughly. Season to taste with salt and pepper.

ARTICHOKE AND RICE SALAD RECIPE

Steps:

• Cook rice as directed - omit butter - over medium heat until rice browns. Cool in large bowl. Add onions, pepper, olive. Drain artichoke hearts, reserve liquid, and cut in half. Combine artichoke liquid with curry powder and mayo. Add artichoke hearts to rice, toss with dressing. Chill thoroughly. May be made day ahead

RICE AND ARTICHOKE SALAD

Steps:

• Cook rice then continue

ARTICHOKE AND RICE SALAD

Steps:

• Cook rice as directed in chicken broth. Remove from heat and let stand until all water is absorbed.Cool. Add sliced onions,green pepper and olives. Drain Artichokes, saving marinade. Divide marinade in half and add half to curry powder and mayo. Chop artichoke hearts and add to mixture. Toss all ingredients with dressing, adding more marinade if necessary.