Warm Rice, Artichoke, Spinach, And Chicken Salad

Name: Warm Rice, Artichoke, Spinach, And Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 cup diced onion; 2 cloves garlic, minced; 1/2 cup pine nuts; 1 lemon, zested; 1 teaspoon vegetable bouillon (such as Knorr(R)); 1/2 teaspoon ground turmeric; 2 cups rice; 4 cups water; 1 bunch green onions; 1/4 cup torn fresh basil leaves; 10 small thinly sliced fresh mushrooms; 1 bunch fresh spinach, roughly chopped; 2 cups diced cooked chicken breast; 1 cup roughly chopped marinated artichoke hearts; 1 cup shredded Parmesan cheese; ground black pepper to taste

Servings: persons

2 tablespoons olive oil
1 cup diced onion
2 cloves garlic, minced
1/2 cup pine nuts
1 lemon, zested
1 teaspoon vegetable bouillon (such as Knorr(R))
1/2 teaspoon ground turmeric
2 cups rice
4 cups water
1 bunch green onions
1/4 cup torn fresh basil leaves
10 small thinly sliced fresh mushrooms
1 bunch fresh spinach, roughly chopped
2 cups diced cooked chicken breast
1 cup roughly chopped marinated artichoke hearts
1 cup shredded Parmesan cheese
ground black pepper to taste

1
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.
2
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.
3
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.

994

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 cup diced onion, 2 cloves garlic, minced, 1/2 cup pine nuts, and more.

Yes, Warm Rice, Artichoke, Spinach, And Chicken 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.

That's it — enjoy your meal!