How to Make Artichoke Rice Salad
- Cook 1 cup of rice in 1.5 cups of chicken stock according to package directions. Spread on a baking sheet to cool completely.
- Chop 1 (14-ounce) can of artichoke hearts into bite-sized pieces.
- Finely chop 1/2 cup of green onions and 1/4 cup of fresh parsley.
- Dice 1 cup of grape or cherry tomatoes.
- Add the cooled rice, chopped artichoke hearts, green onions, parsley, and tomatoes to a large bowl.
- Stir in 1/2 cup grated Parmesan cheese.
- In a separate bowl, whisk together 1/2 cup mayonnaise and 2 tablespoons of your favorite Italian marinade (or lemon juice and herbs).
- Pour the mayonnaise mixture over the rice mixture and gently toss to combine.
- Season generously with salt and freshly ground black pepper to taste.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
16g
Fat
11g
Carbs
6g
