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Lilly’s Table

 
 
Fresh Artichoke Hearts
© Lillys-Table.com Photo of Spring Rice & Artichoke Salad
 

Tags: Dairy Free Gluten-Free Nut Free Vegan Low-Glycemic

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Spring Rice & Artichoke Salad

from Spring Rice Salad with Artichokes, the Week of April 1, 2012.
View the next recipe for this meal.

Lemon-dijon dressing laces through brown rice, artichokes, peas, sunflower seeds and any other spring inspiration in your kitchen. Basil and mint compliment this salad nicely, but sage, parsley and thyme would also be lovely additions. If you have an abundance of fresh artichokes & peas, use them here. If not, frozen and defrosted are still delightful in this salad.

Ingredients

  • 1½ cup brown rice
  • 3¼ cups water, or broth, for extra flavor
  • 2 teaspoons salt
  • 2 tablespoons dijon mustard
  • 1 lemon, zest and 2 tablespoons juice
  • ½ cup olive oil, extra virgin
  • 1 cup artichoke heart
  • 1 cup peas
  • ½ cup sunflower seeds
  • ¾ cup fresh herbs, chopped, such as mint, basil, sage, & parsley
  • ½ cup green olives, chopped

Serving Size: 4 People

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Preparation Instructions

Bring the brown rice, water and half of the salt up to a boil. Simmer for 35-45 minutes until tender. Strain excess water through a wire mesh strainer and rinse with cold water.

Meanwhile, whisk together the dijon, lemon zest, lemon juice and black pepper. Slowly whisk in the olive oil until thick & creamy. Taste. Add salt & more pepper to taste if needed.

Toss the dressing & brown rice together with the artichoke hearts, peas, sunflower seeds, fresh herbs and green olives.

Taste. Adjust any of the ingredients as you desire.