Salade Aux Artichauts
|Long grain rice||6 Ounce (175 Grams)|
|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|
|Lemon juice||2 Tablespoon|
|Olive oil||4 Tablespoon|
|French mustard||1⁄2 Teaspoon|
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.