Artichoke Rice Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Hot cooked rice,
12 ounce: Marinated artichoke hearts, drained, and - coarsely chopped, - reserving liquid
4 ounce: Sliced fresh mushrooms,
1/2 cup: Sliced green onions,
1/2 cup: Chopped red or yellow pepper,
1/4 cup: Grated Parmesan cheese,
1/8 tsp: Ground white pepper,
1 1/2 tbsp: White wine vinegar,
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.
Source: Seasonal Inspirations for Rice Reprinted with permission from
USA Rice Council Electronic format courtesy of Karen Mintzias
Source from luhu.jp
pepper. Combine reserved liquid from artichokes and vinegar; shake to
combine. Drizzle over salad. Spoon into individual lettuce-lined
salad plates.
Source: Seasonal Inspirations for Rice Reprinted with permission from
USA Rice Council Electronic format courtesy of Karen Mintzias
Source from luhu.jp