Rice with Artichokes
Yield
6 servingsPrep
5 minCook
35 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | x |
artichokes
medium, (or 4 large) |
*
|
| ½ | cup |
olive oil
|
|
| 3 | teaspoons |
salt
|
|
| 3 | teaspoons |
black pepper
freshly ground |
|
| 3 | cups |
water
|
|
| 1 ½ | cups |
rice
short grained |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | x |
artichokes
medium, (or 4 large) |
*
|
| 118 | ml |
olive oil
|
|
| 15 | ml |
salt
|
|
| 15 | ml |
black pepper
freshly ground |
|
| 7.1E+2 | ml |
water
|
|
| 355 | ml |
rice
short grained |
|
Directions
Trim artichokes; remove any choke and slice very thin.
Heat oil thoroughly in a large skillet and add the artichoke slices.
Season with 2 teaspoons salt and pepper to taste.
Cook over high heat, stirring frequently, for approximately 5 minutes.
Lower heat to medium and cook, stirring frequently, another 10 Bring 3 cups of water with 1 teaspoon salt to a boil. Add rice and cook, covered, for 12 to 15 minutes. Add to skillet with artichokes and stir to combine. SERVES: 6
