December 4, 2010
Rice and Artichoke Spring Salad
Of all the recipes on this site, this one is hands down the quickest and easiest. It is a side dish that I’ve been preparing for over ten years and that I keep coming back to, no matter how my tastes change or refine. Enjoy.
Preparation time: 10 minutes
Cooking time of rice: varies depending on the rice
(Serves 10 as a side dish)
1 cup uncooked regular rice
4 green onions, chopped
1/4 cup chopped parsley
1 medium red bell pepper, chopped
1 can (10-14 ounces) artichoke hearts, drained and cut into half or quarter pieces
Lemon garlic vinaigrette (see below)
Lemon Garlic Vinaigrette
1/4 cup olive oil
2 tbsp lemon zest
Juice from 2 lemons
2/3 tsp salt
pepper to taste
1 tsp oregano
1 clove garlic, chopped finely
1. Cook rice as directed. As it cooks, prepare the lemon garlic vinaigrette
2. Mix rice and remaining ingredients in large bowl, then toss with vinaigrette mixture. Cover and chill in the fridge for 2-3 hours before serving.
My name is Mike and even though I’m not always a gentleman, it’s safe to say I am in love with food. Like my more famous namesake, the kid on the cereal commercial from the early 80′s, I had an ability to eat just about anything and “like it.”
I’ve become a tad more discerning since my toddler phase: I prefer Pinot Noir to the customary Shiraz my parents liked, I no longer eat parmesan cheese sprinkled from a container, and can pick out which ingredients I like or don’t in a recipe by smell alone. I blame my Lebanese heritage, my large Lebanese nose (all the better for smelling with) and exposure over the past few years to some exquisite ethnic cooking styles and cuisine, as well as to some stunning, inspiring cooks who are family or friends.
I’ve included a lot of their favourite recipes on this site, as well as a few of my own that have become my staples over the years. I hope you find something here that you like.
View all posts by gentlemangourmet
Leave a Reply