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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.

  • servings: 6




  • 1 1/2 cups homemade or low-sodium store-bought chicken stock
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup Arborio rice
  • 2 teaspoons coarse salt
  • 1/4 teaspoon curry powder
  • 12 small green olives, pitted and sliced
  • 12 ounces marinated artichoke hearts, cut into 1/2-inch wedges, liquid reserved
  • 1 celery stalk, thinly sliced on a bias
  • 1/2 ounce baby spinach (about 1 cup)


  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    Spread rice onto a rimmed baking sheet. Let cool. Cover with plastic wrap, and refrigerate 1 hour.

  4. Step 4

    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.)

  5. Step 5

    Before serving, stir in spinach. Serve cold or at room temperature.

Martha Stewart Living, May 2007



Reviews (6)

  • 28 Aug, 2011

    I have made this several times and it gets rave reactions. Very easy to make and great, warm or cold. Great for pot lucks or al fresco dinners.

  • 5 May, 2011

    This is soooooo good! We licked the bowl clean!

  • 11 May, 2008

    A HUGE success at a lamb cookout! It was gone before you knew it. A real crowd pleaser.

  • 27 Apr, 2008

    Add 1 1/2 C chopped cooked chicken and you have a fabulous main dish salad. One of my summer staples for many years.

  • 25 Apr, 2008

    Delicious! I added a handful of Angel Hair Pasta broken into half to i inch lengths, to the rice. Makes someth8ing llike Rice-a-Roni.. The gang loved it.

  • 24 Apr, 2008

    I have this same recipe. I use the RiceMix cooked per instructions. The rest is the same. It is great!