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Arborio Salad With Artichokes

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Ingredients
  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
  Salt 1⁄4 Teaspoon
  Fresh basil leaves 6
  Low fat buttermilk 2 Tablespoon
Directions

Cook rice according to package directions, omitting salt, butter or margarine.
Cool to room temperature.
Set aside.
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.
Set aside.
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.

Recipe Summary

Difficulty Level: 
Better Buy
Cuisine: 
American
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Artichoke

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Arborio Salad With Artichokes Recipe