Ingredients
- 1-1/2 cups basmati rice
- 3 cups water
- 1/2 tsp salt
- 1/4 tsp ground tumeric
- 2 tbsp unsalted butter
- 1 tbsp fresh lemon juice
- 1/2 tsp pressed/crushed garlic
- 1/2 cup finely diced red onion
- 1/2 cup pitted black olives
- 1/2 cup diced ripe tomatoes
- 8 oz marinated artichoke hearts
- 6 cups washed mixed greens (lettuce & Chicory)
- 2 calendula blossoms, petals only, optional garnish
Directions
- Wash the rice thoroughly in cool water until the wate becomes clear. Drain and set aside. In a medium saucepan, bring the water to a boil with 1/2 tsp salt and turmeric. Add the rice and bring to again to a boil. Add the butter; reduce the heat to low, cover and cook until the water is gone and the rice is fluffy, approximately 20 minutes. (remove from heat) and keep pan covered at least 15 minutes or until completely cool. Note: This resting perios is necessary for the grains to completely absorb the moisture and retain their shape when stirred later. The rice may be cooked up to one day before assembling the salad.
- Mix together the lemon juice, garlic, onion, olives, parsley, the 1 tsp salt, pepper and tomatoes. Stir this gently into the cooled rice. Chill from 30 minutes to 3 hours to let the flavors to mingle.
- Serve on a bed of greens (lettuce and chicory) and arrange the marinated artichoke hearts around the mound of rice. Garnish with calendula petals, if desired.
Nutritional Information Per Serving:
Calories: 202
Fat: 5 grams
Sodium: 680 miligrams
Cholesterol: 10 miligrams
Protein: 5 grams
Carbohydrates: 36 grams
Diabetic Exchanges
1/2 Vegetable; 2 Bread/Starch; 1 Fat
Source: Cooking at The Natural Cafe in Santa Fe