Rice And Artichoke Salad Recipe
Ingredients
| Rice grain | 1/2 Cup (16 tbs) | |
| Scallions | 3 | |
| Olive oil | 1/3 Cup (16 tbs) | |
| White wine vinegar | 3 Tablespoon | |
| Salt | 1 Teaspoon | |
| Parsley | 2 Tablespoon, chopped | |
| Artichoke | 1 Ounce, quartered | |
| 1 4-ounce jar pimientos, drained and cut into thin strips | ||
| Ground pepper | 1 To taste | |
Directions
1. Cook rice according to package directions. Transfer to a large bowl and let cool, tossing occasionally.
2. Trim scallion greens down to 3 inches. Cut remaining white and green of scallion into 1/2-inch pieces.
3. In a small bowl, combine olive oil, vinegar, and salt. Beat with a fork to blend.
4. Add scallions and artichokes to rice. Toss to mix. Pour dressing over salad and toss again. Season with additional salt, if needed. Transfer to a salad bowl and garnish with a circle of pimiento strips. Grind pepper over top.
2. Trim scallion greens down to 3 inches. Cut remaining white and green of scallion into 1/2-inch pieces.
3. In a small bowl, combine olive oil, vinegar, and salt. Beat with a fork to blend.
4. Add scallions and artichokes to rice. Toss to mix. Pour dressing over salad and toss again. Season with additional salt, if needed. Transfer to a salad bowl and garnish with a circle of pimiento strips. Grind pepper over top.
Chef
