Rice And Artichoke Salad
|Long grain rice||1⁄2 Cup (8 tbs)|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|White wine vinegar||3 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Artichoke bottoms||1 Ounce, drained and quartered (1 Jar)|
|Pimientos||4 Ounce, drained and cut into thin strips (1 Jar)|
|Ground pepper||To Taste|
1. Cook rice according to package directions. Transfer to a large bowl and let cool, tossing occasionally.
2. Trim scallion greens down to 3 inches. Cut remaining white and green of scallion into 1/2-inch pieces.
3. In a small bowl, combine olive oil, vinegar, and salt. Beat with a fork to blend.
4. Add scallions and artichokes to rice. Toss to mix. Pour dressing over salad and toss again. Season with additional salt, if needed. Transfer to a salad bowl and garnish with a circle of pimiento strips. Grind pepper over top.