Arborio Salad With Artichokes Recipe

Summary

Difficulty LevelBetter BuyHealth IndexAverage
CuisineCourse
MethodMain Ingredient

Ingredients

 Uncooked arborio rice8 Ounce (1 1/4 Cups)
 Frozen artichoke hearts9 Ounce, Defrosted (1 Package)
 Ripe plum tomatoes3 (Fully Ripe Italain Variety)
 Diced red onion1⁄4 Cup (4 tbs)
 Frozen no salt added peas1 Cup (16 tbs), Defrosted
 Fresh lemon juice2 Tablespoon
 Olive oil3 Tablespoon
 Garlic1 Clove (5 gm), minced
 Salt1⁄4 Teaspoon
 Fresh basil leaves6
 Low fat buttermilk2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1458 Calories from Fat 412

% Daily Value*

Total Fat 47 g71.7%

Saturated Fat 6.4 g31.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1961.9 mg81.7%

Total Carbohydrates 242 g80.6%

Dietary Fiber 16.9 g67.7%

Sugars 40.9 g

Protein 20 g40.7%

Vitamin A 150.9% Vitamin C 156.3%

Calcium 34.8% Iron 34.1%

*Based on a 2000 Calorie diet

Directions

Cook rice according to package directions, omitting salt, butter or margarine.
Cool to room temperature.
Set aside.
Blot artichoke hearts dry on paper towels.
Cut each heart in half.
Cut ends off tomatoes, cut in half lengthwise and slice thinly.
In a bowl, mix rice, artichoke hearts, tomato slices, red onion and peas.
Set aside.
In a blender or the work bowl of a food processor fitted with a metal blade, combine remaining ingredients.
Process 20 seconds.
Pour over rice mixture.
With rubber spatula, gently mix salad until dressing is evenly distributed.
Cover and refrigerate several hours to allow flavors to blend.
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