Artichoke and Rice Salad

Martha Stewart Living, 2007

Makes 6 servings

    1 1/2 cups chicken broth                                       
    2 tablespoons olive oil                                        
    1 med. yellow onion                                            
    2 cloves garlic mince                                          
    1 cup arborio rice                                             
    2 teaspoons salt                                               
    1/4 teaspoon curry powder                                      
    12 sm. green olives pit, slice                                 
    12 ounces artichoke hearts 1/2-in wedges, save liquid          
    1 stalk celery thin slice on bias                              
    1/2 ounce baby spinach (ab. 1 cup)                             

Inspired by a 1960s classic, this side dish calls for Arborio rather than conventional rice, resulting in a chewy and creamy texture.

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.

MY NOTE: Wow, this was surprisingly tasty.

MXF