Artichoke Rice Salad
Yield
6 servingsPrep
20 minCook
?Ready
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
rice, cooked
hot |
|
| 12 | ounces |
artichoke hearts
marinated, drained, coarsely chopped, reserving liquid |
|
| 4 | ounces |
mushrooms
sliced fresh |
|
| ½ | cup |
scallions, spring or green onions
sliced |
|
| ½ | cup |
sweet red bell peppers
or yellow, chopped |
|
| ¼ | cup |
Parmesan cheese
grated |
|
| ⅛ | teaspoon |
white pepper
ground |
|
| 1 ½ | tablespoons |
white wine vinegar
|
|
| 1 | x |
lettuce
leaves |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
rice, cooked
hot |
|
| 346.8 | ml/g |
artichoke hearts
marinated, drained, coarsely chopped, reserving liquid |
|
| 115.6 | ml/g |
mushrooms
sliced fresh |
|
| 118 | ml |
scallions, spring or green onions
sliced |
|
| 118 | ml |
sweet red bell peppers
or yellow, chopped |
|
| 59 | ml |
Parmesan cheese
grated |
|
| 0.6 | ml |
white pepper
ground |
|
| 23 | ml |
white wine vinegar
|
|
| 1 | x |
lettuce
leaves |
*
|
Directions
Combine hot rice, artichoke hearts, mushrooms, onions, cheese, and pepper.
Combine reserved liquid from artichokes and vinegar; shake to combine.
Drizzle over salad. Spoon into individual lettuce-lined salad plates.
