Artichoke and Rice Salad Recipe

Name: Artichoke and Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups chicken stock (homemade or low-sodium store-bought); 2 tablespoons olive oil; 1 medium yellow onion, finely chopped; 2 garlic cloves, minced; 1 cup arborio rice; 2 teaspoons coarse salt; ¼ teaspoon curry powder; 12 small green olives, pitted and sliced; 12 medium artichoke hearts, cut into 1/2-inch wedges, liquid reserved; 1 celery, thinly sliced on the bias; 1 cup Baby Spinach

Servings: persons

1 ½ cups chicken stock (homemade or low-sodium store-bought)
2 tablespoons olive oil
1 medium yellow onion, finely chopped
2 garlic cloves, minced
1 cup arborio rice
2 teaspoons coarse salt
¼ teaspoon curry powder
12 small green olives, pitted and sliced
12 medium artichoke hearts, cut into 1/2-inch wedges, liquid reserved
1 celery, thinly sliced on the bias
1 cup Baby Spinach

1
Bring stock to a simmer.
2
Meanwhile, heat oil in a saucepan over medium heat.
3
Add onion and garlic.
4
Cook until onion is translucent.
5
Add rice, salt and curry powder.
6
Cook, stirring 1 minute.
7
Raise heat, and add half the stock.
8
stir 30 seconds, stir in remaining stock.
9
Bring to a boil, then reduce heat to low.
10
Cover.
11
Cook for 20 minutes.
12
Spread rice onto a rimmed baking sheet.
13
Cover with plastic wrap and refrigerate for 1 hour.
14
Combine olives, artichoke hearts, and celery in a large bowl.
15
Add rice and toss.
16
Add 1 tablespoons reserved artichoke liquid, and toss.
17
(Salad can be made up to this point and refrigerated overnight).
18
Before serving, stir in spinach leaves.
19
Serve cold or at room temperature.

470

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 ½ cups chicken stock (homemade or low-sodium store-bought), 2 tablespoons olive oil, 1 medium yellow onion, finely chopped, 2 garlic cloves, minced, and more.

Yes, Artichoke and Rice Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Artichoke and Rice Salad

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