I'm always about combining recipes and this one is no exception. I used canned artichokes quartered, Reese brand I like best. Obviously with substituting the canned for the jarred variety meant that I would have to be aware I would need to add more seasonings and flavors. My choice here was to add red pepper, skip the abundance of mayo but I did use a little. Also, I took green onions, and garlic and saute' them in a bit of oil, added chopped red pepper for a few minutes and then added the rice to the pan to perk up it's flavor. Add the curry here so it adheres well to the rice and provides a very nice color. Add 1/2 the liquid that has been heated up in another pan, stir. Then, add the rest of the broth to the rice, stir & bring to a boil, reduce heat, cover and cook for 20 minutes. Do not stir the rice anymore(I used Arborio) Mix the artichokes, celery, a bit of coarse salt, parsley, some lemon rind and set aside. When your rice is done you will want to cool it thoroughly before assembling the rest of the ingredients. I took the juice from the canned artichokes & added two heaping tablespoons of mayo, the juice of one lemon, a little salt and made a dressing. When I assembled all the ingredients I put a couple of tablespoons into the mix. Once I was ready to serve I stirred in a handful (1 cup) of baby spinach and finished it off by pouring the mayo dressing mix over the top. Next time I may add a bit of fresh oregano or fresh basil for a little spark of flavor.
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I'm always about combining recipes and this one is no exception. I used canned artichokes...