Artichoke and Rice Salad

Ingredients

• 1 1/2 cups homemade stock or store-bought low sodium chicken broth or low sodium vegetable broth
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 cup arborio rice
• 2 teaspoons coarse salt
• 1 pinch red pepper flakes (optional)
• 1/4 teaspoon curry powder
• 12 small green olives, pitted and sliced
• 12 ounces marinated artichoke hearts, cut into 1/2-inch wedges, liquid reserved
• 1 celery, thinly sliced on a bias
• 1/2 ounce baby spinach (about 1 cup)

Directions

1. 1

   Bring stock to a simmer.

2. 2

   Meanwhile, heat oil in a saucepan over medium heat.

3. 3

   Add onion and garlic.

4. 4

   Cook until onion is translucent. Add rice, salt, and curry powde; cook, stirring, 1 minute.

5. 5

   Raise heat, and add half the stock.

6. 6

   Stir 30 seconds.

7. 7

   Stir in remaining stock.

8. 8

   Bring to a boil, then reduce heat to low, and cover; cook 20 minutes.

9. 9

   Spread rice onto a rimmed baking sheet.

10. 10

    Let cool.

11. 11

    Cover with plastic wrap, and refrigerate 1 hour.

12. 12

    Combine olives, artichoke hearts, and celery in a large bowl.

13. 13

    Add rice, and toss.

14. 14

    Add 1 tablespoon reserved artichoke liquid, and toss. (Salad can be made up to this point and refrigerated overnight.If you choose less or more!)

15. 15

    Before serving, stir in spinach.

16. 16

    Serve cold or at room temperature.