ARTICHOKE-RICE SALAD
This creamy rice salad is flavored with curry and makes a good choice for a potluck.
Provided by Christin Mahrlig
Categories Salad
Number Of Ingredients 9
Steps:
- Bring chicken broth to a boil in a medium saucepan. Add rice. Cover, reduce heat, and simmer for 20 minutes. Cool.
- In a large bowl, stir together mayonnaise, curry powder, and Worcestershire sauce.
- Mix rice along with remaining ingredients into mayonnaise mixture.
- Cover and chill for at least 2 to 3 hours before serving.
Nutrition Facts : Calories 271 kcal, ServingSize 1 serving
ARTICHOKE AND RICE SALAD
Inspired by a 1960s classic, this side dish calls for Arborio rather than conventional rice, resulting in a chewy and creamy texture.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Bring stock to a simmer. Meanwhile, heat oil in a saucepan over medium heat. Add onion and garlic. Cook until onion is translucent. Add rice, salt, and curry powder. Cook, stirring, 1 minute.
- Raise heat, and add half the stock. Stir 30 seconds. Stir in remaining stock. Bring to a boil, then reduce heat to low, and cover. Cook 20 minutes.
- Spread rice onto a rimmed baking sheet. Let cool. Cover with plastic wrap, and refrigerate 1 hour.
- Combine olives, artichoke hearts, and celery in a large bowl. Add rice, and toss. Add 1 tablespoon reserved artichoke liquid, and toss. (Salad can be made up to this point and refrigerated overnight.)
- Before serving, stir in spinach. Serve cold or at room temperature.
ARTICHOKE-RICE SALAD
An easy artichoke and rice salad is tossed in a refreshing lemon vinaigrette. Fresh, light and lemony, this salad is summer!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h20m
Yield 8
Number Of Ingredients 12
Steps:
- Cook rice in water as directed on package.
- In medium bowl, mix rice and remaining salad ingredients. In small bowl, mix all vinaigrette ingredients with wire whisk until blended. Add to salad; toss to mix. Cover and refrigerate at least 3 hours until chilled.
Nutrition Facts : Calories 175, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 300 mg
ARTICHOKE & RICE SALAD
My Mom always makes this for any lunch or brunch we have at her house. It is delicious and is always a big hit. I like to make it a day ahead to give the flavors time to marry.
Provided by xtine
Categories Rice
Time 45m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Cook rice in the chicken stock according to directions on box & cool.
- Chop artichoke hearts to bite size.
- Add artichokes, green onions, parsley, tomatoes and parmesan to rice.
- Mix together mayonnaise & marinade and blend into rice mixture. Season w/ salt & pepper.
ARTICHOKE RICE SALAD
"A close friend shared this make-ahead recipe that starts with a packaged rice mix," notes Sonja Blow of Groveland, California. Curry and artichoke hearts give it a flavorful change of pace that's welcome at a picnic or potluck.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 10-12 servings.
Number Of Ingredients 6
Steps:
- Prepare rice mix according to package directions; cool. Drain artichokes, reserving marinade. Chop artichokes; place in a large bowl. Add the prepared rice, long grain rice and onions. , In a small bowl, combine the mayonnaise, curry powder and reserved marinade. Pour over rice mixture; toss to coat. Cover and refrigerate until serving.
Nutrition Facts :
CAPRESE SALAD WITH PROSCIUTTO AND FRIED ARTICHOKES
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Mix the flour with 1/4 teaspoon each salt and pepper in a large bowl. Add the artichoke hearts and toss. Heat the olive oil in a large skillet over high heat. Add the artichoke hearts and fry until golden brown and crisp, about 3 minutes per side. Transfer to a paper towel-lined plate to drain. Remove the skillet from the heat and reserve the frying oil.
- Season the tomatoes with salt and pepper. Divide the mozzarella, tomatoes, prosciutto and fried artichokes among plates. Top with the basil and olives and drizzle with some of the reserved frying oil.
Nutrition Facts : Calories 764, Fat 58 grams, SaturatedFat 21 grams, Cholesterol 103 milligrams, Sodium 1876 milligrams, Carbohydrate 28 grams, Fiber 5 grams, Protein 38 grams
ARTICHOKE BEAN RICE SALAD
In her Soldier, Iowa kitchen, Bernice Knutson throws together this unique salad that takes advantage of an extra cup of cooked rice. Friends and family are sure to enjoy the cool refreshing combination of artichoke hearts, avocado, beans and colorful peppers.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4-6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine oil and lemon juice. Stir in the remaining ingredients. Cover and chill until serving.
Nutrition Facts : Calories 228 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 168mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 4g fiber), Protein 3g protein.
ARTICHOKE, FENNEL, AND CRISPY PROSCIUTTO SALAD
Categories Salad Citrus Leafy Green Herb Mustard Onion Appetizer Sauté Quick & Easy Low Cal High Fiber Lunch Artichoke Fennel Prosciutto Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Whisk 3 tablespoons olive oil and next 5 ingredients in small bowl. Season dressing to taste with salt and pepper.
- Heat remaining 1 tablespoon oil in nonstick medium skillet over medium-high heat. Add prosciutto and sauté until crisp, about 4 minutes. Transfer prosciutto to paper towels to drain.
- Fill medium bowl with cold water. Squeeze juice from lemon halves into water; add lemon halves. Cut off stem from 1 artichoke, then bend back all outer leaves and snap off where leaves break naturally (only small cone of pale green inner leaves will remain). Trim off all dark green parts. Cut out and discard choke. Slice artichoke bottom very thinly. Place in lemon water. Repeat with remaining 3 artichokes. Do ahead Dressing, prosciutto, and artichokes can be made 2 hours ahead. Let stand at room temperature.
- Drain artichokes well; transfer to large bowl. Add 2 tablespoons lemon juice and sliced fennel; toss. Mix in frisée and dressing; toss. Season salad with salt and pepper. Sprinkle with prosciutto and chopped fennel fronds.
ORZO & ARTICHOKE SALAD WITH PROSCIUTTO
Make and share this Orzo & Artichoke Salad With Prosciutto recipe from Food.com.
Provided by Dancer
Categories Cheese
Time 26m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook orzo in large saucepan of boiling salted water until aldente, drain.
- Rinse under cold water and drain again.
- Transfer orzo to large bowl.
- Add 1 tablespoon olive oil and toss to combine.
- Bring chicken broth to simmer in heavy medium saucepan.
- Add artichokes and simmer 3 minutes, drain.
- Mix artichokes into orzo.
- Whisk vinegar, lemon juice and mustard in small bowl.
- Whisk in remaining 2 tablespoons oil.
- Stir in basil.
- Pour dressing over orzo.
- Add all remaining ingredients and toss well.
- Season to taste with salt and pepper.
- Cover and refrigerate (Can be prepared 1 day ahead).
- Serve chilled.
Nutrition Facts : Calories 265.1, Fat 13.4, SaturatedFat 3, Cholesterol 7.5, Sodium 272.9, Carbohydrate 27.5, Fiber 2.6, Sugar 1.3, Protein 9.2
HERBY RICE SALAD WITH PEAS AND PROSCIUTTO
This bright, lemony salad laced with fresh herbs is a passport to spring. Simmering the rice in plenty of salted water just until it's al dente and then cooling it well is key. Blanched fresh peas are terrific if you can find them, but frozen work just fine. The trick is marinating them in lemony olive oil, a technique borrowed from the Michigan chef Abra Berens, who uses it in her comprehensive book "Ruffage: A Practical Guide to Vegetables" (Chronicle Books, 2019). The prosciutto adds a nice salty hit, but you could sub in a dollop of creamy ricotta or leave both out for your vegan friends. Either way, the recipe delivers a bright salad that can stand in for a light meal.
Provided by Kim Severson
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Prepare the rice: Bring a large pot of water to a rolling boil and salt it. Stir in the rice. When the water returns to a boil, reduce the heat to low, cover and cook the rice at a gentle simmer for about 15 minutes, or until tender but still a bit firm and not at all mushy. Drain the rice in a colander set in the sink, then transfer it to a large bowl. You can refrigerate it after this step or use it once it has cooled completely.
- Meanwhile, in a large bowl, combine the peas, olive oil, sliced onion, lemon zest and juice, red-pepper flakes and ½ teaspoon salt. Allow to marinate, refrigerated, for 20 minutes or up to 3 days.
- Remove the sliced onion from the pea mixture and discard. Add 5 cups of the cooled or refrigerated rice to the pea mixture, along with the basil, mint, parsley and chives; toss gently to combine. Taste for salt and lemon juice. This is important - get it the way you want it. If the ratio needs a bit more rice, add it from whatever is left. (You should have another cup or so.) You may also wish to add more herbs.
- Serve in shallow bowls, draping a couple of slices of prosciutto alongside for each person. Alternatively, a spoonful of really good ricotta on top is also delicious. Or, serve with both prosciutto and ricotta - although vegetarians and vegans will enjoy this dish without the meat or dairy. Set out lemon wedges to squeeze to taste.
ARTICHOKE SALAD II
This is a great year round salad. You can use whatever veggies are in season.
Provided by Amy Brolsma
Categories Vegetable Salads
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together the sour cream and Italian dressing mix.
- In a large bowl, toss together the lettuce, red pepper, broccoli, mushrooms, onion and artichoke hearts. Top with dressing and toss until evenly coated. Refrigerate until ready to serve.
Nutrition Facts : Calories 123 calories, Carbohydrate 15.2 g, Cholesterol 15.7 mg, Fat 5.1 g, Fiber 4.3 g, Protein 5.2 g, SaturatedFat 3 g, Sodium 953.2 mg, Sugar 4 g
RISOTTO WITH ARTICHOKE HEARTS, PROSCIUTTO, AND RED BELL PEPPER
Categories Onion Pepper Rice Parmesan Artichoke White Wine Winter Prosciutto Gourmet
Yield Serves 2
Number Of Ingredients 11
Steps:
- In a small saucepan dilute the broth with 2 cups water, bring it to a boil, and keep the broth at a bare simmer. In a heavy saucepan cook the bell pepper and the artichoke hearts in 1 tablespoon of the oil over moderate heat, stirring, for 2 minutes and transfer them with a slotted spoon to a bowl. In the heavy pan cook the onion in the remaining 2 tablespoons oil over moderately low heat, stirring, until it is softened, stir in the prosciutto and the rice with a wooden spatula, and cook the mixture over moderate heat, stirring, for 1 minute, or until the rice is coated well with the oil. Add the wine and cook the mixture over moderately high heat, stirring, for 1 to 3 minutes, or until the wine is absorbed, add 1/2 cup of the simmering broth, and cook the mixture at a vigorous simmer, stirring, for 3 to 5 minutes, or until the liquid is absorbed. Continue adding the broth, about 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until only 1/2 cup of the broth remains. Stir in the vegetables and 1/3 cup of the remaining broth and simmer the mixture, stirring, for 1 minute, or until the liquid is absorbed. (The risotto should be creamy, but the rice grains should be al dente.) If necessary add the remaining broth and cook the risotto in the same manner until the rice is al dente. Remove the pan from the heat and stir in the Parmesan, the parsley, and the white pepper.
FRIED RICE WITH PROSCIUTTO
Provided by Frank Bruni
Categories easy, quick, side dish
Time 20m
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- In a wok or a large heavy skillet, heat oil over medium heat. Add onion and cook, stirring occasionally, until golden. Add sausage and cook until lightly browned.
- Increase heat to high. Add carrots and brussels sprouts or corn; stir-fry 1 minute. Add garlic, then crumble in rice; stir-fry until rice begins to crackle and brown.
- Add sugar and beaten egg. Remove from heat and stir until egg is cooked through. Stir in lemon juice and salt and pepper to taste.
- Spoon rice onto 4 plates and garnish each with torn prosciutto.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 5 grams, Carbohydrate 78 grams, Fat 6 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 356 milligrams, Sugar 2 grams, TransFat 0 grams
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