Artichoke Rice Salad
Submitted by pitbul
Warm rice salad with marinated artichoke hearts, mushrooms, Parmesan, and scallions in a tangy artichoke vinaigrette. A fresh, no-cook side dish.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
20 minThis salad hits different because you toss the rice while it’s still hot.
Warm rice soaks up the flavors of marinated artichoke hearts, fresh mushrooms, sliced scallions, sweet bell pepper, and grated Parmesan like a sponge. The reserved artichoke marinade gets shaken up with white wine vinegar and drizzled over the top as the dressing.
No cooking the dressing. No fussy steps. Just toss, drizzle, and serve on lettuce-lined plates.
This works as a side, a light lunch, or a potluck contribution that travels well.
Chef Tips
- Use the rice while it’s hot. Cold rice won’t absorb the dressing nearly as well
- Reserve the artichoke marinade liquid when draining. That’s your dressing base
- Red or yellow bell pepper adds a pop of color. Use whichever looks freshest
- A grind of white pepper keeps things subtle without the visual speckle of black pepper
Ingredients
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.
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