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Salade Aux Artichauts

French.Palate's picture
Ingredients
  Long grain rice 6 Ounce (175 Grams)
  Salt To Taste
  Butter 1 Ounce (25 Grams)
  Garlic 1 Clove (5 gm), crushed
  Onion 1 , finely chopped
  Button mushrooms 2 Ounce, sliced
  Artichoke hearts 98 Ounce, drained (7 Cans, 397 Grams Each)
  Chopped parsley 2 Tablespoon
For dressing
  Lemon juice 2 Tablespoon
  Olive oil 4 Tablespoon
  Sugar 1⁄2 Teaspoon
  French mustard 1⁄2 Teaspoon
Directions

Cook the rice in boiling salted water for 12 to 14 minutes until just tender.
Drain well and allow to cool.
Melt the butter in a pan, add the garlic and onion and fry until golden.
Add the mushrooms and cook for 2 minutes.
Stir into the rice.
Cut the artichoke hearts in half and add to the rice mixture with the parsley.
Put the dressing ingredients in a screw-topped jar and shake well.
Pour over the salad and mix well.
Turn into a salad bowl and serve immediately.

Recipe Summary

Cuisine: 
French
Course: 
Appetizer
Method: 
Boiled
Dish: 
Salad
Ingredient: 
Rice

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