Spanish Rice Salad

Spanish Rice Salad Recipe
Photo: John Autry; Styling: Cindy Barr
Serve this hearty salad with a seared tuna steak or grilled shrimp.

Yield:

8 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Recipe Time

Hands-on: 26 Minutes
Total: 52 Minutes

Nutritional Information

Calories 117
Fat 2.9 g
Satfat 0.4 g
Monofat 1.9 g
Polyfat 0.4 g
Protein 3.4 g
Carbohydrate 20.1 g
Fiber 3.5 g
Cholesterol 0.0 mg
Iron 1.4 mg
Sodium 266 mg
Calcium 30 mg

Ingredients

Dressing:
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon chopped fresh oregano
1 small garlic clove, minced
Salad:
1/2 cup uncooked medium-grain rice
1 tablespoon fresh lemon juice
2 large globe artichokes
1/2 teaspoon salt
1/8 teaspoon black pepper
3/4 cup canned chickpeas (garbanzo beans), rinsed and drained
1/4 cup finely chopped red onion
1/4 cup diced piquillo peppers or roasted red bell peppers
1 1/2 tablespoons chopped fresh flat-leaf parsley

Preparation

1. Combine first 5 ingredients in a small bowl, stirring well with a whisk. Set aside.

2. Cook rice according to package directions, omitting salt and fat.

3. Fill a medium bowl with cold water; stir in 1 tablespoon juice. Work with one artichoke at a time; cut off stem to within 1 inch of base. Peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut artichoke in half lengthwise. Remove fuzzy thistle with a spoon. Slice artichoke heart into eighths; place in lemon water. Repeat with remaining artichoke. Drain.

4. Place artichokes in a saucepan; add water to cover by 1 inch. Bring to a boil over medium-high heat; cook 10 minutes or until tender. Drain well.

5. Transfer rice to a large bowl; stir in salt and black pepper. Add dressing, artichokes, chickpeas, and remaining ingredients to rice mixture; stir well. Serve warm or at room temperature.

Note:

Joyce Goldstein,

May 2011
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