Rice & Artichoke Salad

I make this with dinner as a side dish, and then I bring it to work for lunch. This is for all the divas out there that can’t get enough artichokes. I love them on everything. The man in my life thinks I cook with too many artichokes. I put them on pizza, I put them on chicken with tomatoes and call it a hash, I add them to salads.

What does he know? He thinks everything tastes better with bacon. He won't eat pizza without meat. He thinks a chili-dog, that’s a hot dog topped with hamburger sauce, is the ultimate lunch.

This dish is full of antioxidants. I adopted it from a health article as part of a diet to cleanse your liver.

Rice & Artichoke Salad

6 oz. long-grain rice

1 glug olive oil for sautéing

1 clove garlic, crushed

1 onion\cooked, finely chopped

2 oz. button mushrooms, sliced

14 oz. canned artichoke hearts, drained

2 Tbsps. parsley, chopped

2 Tbsps. lemon juice

1/4 cup olive oil

1 clove garlic, crushed (sometimes I use 2)

1/2 tsp. sugar

1/2 tsp. French mustard


Cook rice and set aside.
Pour oil into a pan, add garlic and onion; sauté until golden.
Add mushrooms and cook for 2 minutes.
Stir into rice.
Cut artichoke hearts in half and add to rice mixture with parsley.
Put remaining ingredients in jar with tight-fitting lid and shake well.
Pour onto salad and toss.

Make into a meal: It is a meal. This can also be served with grilled chicken and steamed broccoli spears.

Wine: Skip the wine. You’re supposed to be cleansing your liver, dah-ling. Have a glass of Chardonnay tomorrow.