| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Salads, Main dish |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Hot cooked rice |
| 12 |
oz |
Marinated artichoke hearts drained, and coarsely chopped, reserving liquid |
| 4 |
oz |
Sliced fresh mushrooms |
| 1/2 |
c |
Sliced green onions |
| 1/2 |
c |
Chopped red or yellow pepper |
| 1/4 |
c |
Grated Parmesan cheese |
| 1/8 |
ts |
Ground white pepper |
| 1 1/2 |
tb |
White wine vinegar |
|
|
Lettuce leaves |
INSTRUCTIONS
Combine hot rice, artichoke hearts, mushrooms, onions, cheese, and pepper.
Combine reserved liquid from artichokes and vinegar; shake to combine.
Drizzle over salad. Spoon into individual lettuce-lined salad plates.
Source: Seasonal Inspirations for Rice
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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