Artichoke Rice Salad
|Marinated artichoke hearts||6 Ounce (1 Jar)|
|Small mushrooms||1⁄4 Pound|
|Ripe tomatoes||2 Medium, peeled, seeded and diced|
|Pitted ripe olives||1 Cup (16 tbs) (Medium Sized)|
|Cold cooked rice||3 Cup (48 tbs)|
Drain marinade from artichokes into frying pan; chop artichokes and set aside.
Add mushrooms to marinade, cover, and cook over low heat for 10 minutes or until mushrooms are tender; remove from heat and cool.
In a bowl, mix together artichoke hearts, mushrooms and marinade, tomatoes, olives, and rice.
Cover and chill for at least 4 hours.
Add salt and pepper to taste.
Serving size: Complete recipe
Calories 1196 Calories from Fat 359
% Daily Value*
Total Fat 43 g66.6%
Saturated Fat 0.42 g2.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2299.7 mg95.8%
Total Carbohydrates 181 g60.4%
Dietary Fiber 11.8 g47.1%
Sugars 8.4 g
Protein 18 g36.4%
Vitamin A 41% Vitamin C 56%
Calcium 4.4% Iron 50.3%
*Based on a 2000 Calorie diet