Arborio Salad With Artichokes
|Uncooked arborio rice||8 Ounce (1 1/4 Cups)|
|Frozen artichoke hearts||9 Ounce, Defrosted (1 Package)|
|Ripe plum tomatoes||3 (Fully Ripe Italain Variety)|
|Diced red onion||1⁄4 Cup (4 tbs)|
|Frozen no salt added peas||1 Cup (16 tbs), Defrosted|
|Fresh lemon juice||2 Tablespoon|
|Olive oil||3 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Fresh basil leaves||6|
|Low fat buttermilk||2 Tablespoon|
Cook rice according to package directions, omitting salt, butter or margarine.
Cool to room temperature.
Blot artichoke hearts dry on paper towels.
Cut each heart in half.
Cut ends off tomatoes, cut in half lengthwise and slice thinly.
In a bowl, mix rice, artichoke hearts, tomato slices, red onion and peas.
In a blender or the work bowl of a food processor fitted with a metal blade, combine remaining ingredients.
Process 20 seconds.
Pour over rice mixture.
With rubber spatula, gently mix salad until dressing is evenly distributed.
Cover and refrigerate several hours to allow flavors to blend.