Artichoke Rice Salad Recipe
Ingredients
| 1 jar (6 oz.) marinated artichoke hearts | ||
| 1/4 pound small mushrooms | ||
| 2 medium-size ripe tomatoes, peeled, seeded and diced | ||
| 1 cup medium-size pitted ripe olives | ||
| Cooked rice | 3 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Drain marinade from artichokes into frying pan; chop artichokes and set aside.
Add mushrooms to marinade, cover, and cook over low heat for 10 minutes or until mushrooms are tender; remove from heat and cool.
In a bowl, mix together artichoke hearts, mushrooms and marinade, tomatoes, olives, and rice.
Cover and chill for at least 4 hours.
Add salt and pepper to taste.
Add mushrooms to marinade, cover, and cook over low heat for 10 minutes or until mushrooms are tender; remove from heat and cool.
In a bowl, mix together artichoke hearts, mushrooms and marinade, tomatoes, olives, and rice.
Cover and chill for at least 4 hours.
Add salt and pepper to taste.
Chef
