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Photo: John Autry; Styling: Cindy Barr Photo by: Photo: John Autry; Styling: Cindy Barr

Spanish Rice Salad

Serve this hearty salad with a seared tuna steak or grilled shrimp.

Cooking Light MAY 2011

  • Yield: 8 servings (serving size: 1/2 cup)
  • Hands-on:26 Minutes
  • Total:52 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 117
  • Fat: 2.9g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.4g
  • Carbohydrate: 20.1g
  • Fiber: 3.5g
  • Cholesterol: 0.0mg
  • Iron: 1.4mg
  • Sodium: 266mg
  • Calcium: 30mg
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Spanish Rice Salad recipe

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