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.
- 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)
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.
SourceMartha Stewart Living, May 2007