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Lilly’s Table

 

Meal Detail

 

Dinner

Spring Rice Salad with Artichokes

from the Week of March 27, 2016


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Medium

1 hour

Time
Estimate
1 hour

Start by cooking the brown rice. If you have an abundance of fresh artichokes, steam them and remove the leaves until the delectable heart is free. Make the dressing and prepare the remaining ingredients. Toss. Add any other spring vegetable as you find it available.


Recipes for this Meal


Spring
Photo of Fresh Artichoke Hearts
  • Easy
  • Medium
  • Hard
Fresh Artichoke Hearts

There is something slightly disappointing about how much of the artichoke has to be removed to get to the tender, flavorful hearts. But, really you only discard the inedible parts. Here is a simple guide for simmering your own artichoke hearts from the full blossom. It is easier than it seems— especially this method that allows you to cheat a bit.


Spring
Photo of Spring Rice & Artichoke Salad
  • Easy
  • Medium
  • Hard
Spring Rice & Artichoke Salad

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.