Spanish Rice Salad

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 8

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

Ingredients:

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

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

Directions:

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.

By RecipeOfHealth.com