Artichoke and Rice Salad

Recipe courtesy of Martha Stewart

Yield: Serves 6

Ingredients

• 1 1/2 cups homemade or low-sodium store-bought chicken stock
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 cup Arborio rice
• 2 teaspoons coarse salt
• 1/4 teaspoon curry powder
• 12 small green olives, pitted and sliced
• 12 ounces marinated artichoke hearts, cut into 1/2-inch wedges, liquid reserved
• 1 celery stalk, thinly sliced on a bias
• 1/2 ounce baby spinach (about 1 cup)

Directions

1. Bring stock to a simmer. Meanwhile, heat oil in a saucepan over medium heat. Add onion and garlic. Cook until onion is translucent. Add rice, salt, and curry powder. Cook, stirring, 1 minute.
2. Raise heat, and add half the stock. Stir 30 seconds. Stir in remaining stock. Bring to a boil, then reduce heat to low, and cover. Cook 20 minutes.
3. Spread rice onto a rimmed baking sheet. Let cool. Cover with plastic wrap, and refrigerate 1 hour.
4. Combine olives, artichoke hearts, and celery in a large bowl. Add rice, and toss. Add 1 tablespoon reserved artichoke liquid, and toss. (Salad can be made up to this point and refrigerated overnight.)
5. Before serving, stir in spinach. Serve cold or at room temperature.