Recipe by Valarie
"A great rice salad for a summer luncheon. Can be made the day before and refrigerated. I use frozen microwave rice for perfect rice in 3 minutes."
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white wine vinegar
extra-virgin olive oil
cold, cooked white rice
1 (12 ounce) jar
marinated artichoke hearts, drained and halved
minced fresh parsley
chopped fresh basil
green onions, minced
freshly grated Parmesan cheese
pepper to taste
At first I thought this was okay, but it did taste better the next day. I made it with red rice and omitted the prosciutto to make it vegetarian/kosher, but it may have tasted better with it. I just didn't like the dressing all that much. I had to add some garlic. The idea was great, but the dressing needs adjustments.
Because of the first reviewer's comments, I made the following revisions for an extra flavor-boost: First, I used a blend of half brown basmati, half black rice (healthier as well). I cooked the rice with the optional broth and butter as opposed to just water. I also had some lemon basil growing in my garden, so I used that instead of regular. (I can definitely taste the lemony difference!) To the dressing, I added about 2 tsp of minced garlic and a little of the liquid from the jar of minced garlic. It was fantastic! If you don't like garlic, another option would be just add some of the marinade that comes in the artichoke jar to the dressing. I might try that next time! This recipe will definitely be a staple for me.
* Percent Daily Values are based on a 2,000 calorie diet.
Rice Salad with Prosciutto and Artichokes
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 93
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