Warm Rice, Artichoke, Spinach, and Chicken Salad recipe
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Ingredients
- 2 tablespoons olive oil 1 cup diced onion 2 cloves garlic, minced ½ cup pine nuts 1 lemon, zested 1 teaspoon vegetable bouillon (such as Knorr®) ½ teaspoon ground turmeric 2 cups rice 4 cups water 1 bunch green onions ¼ cup torn fresh basil leaves 10 small thinly sliced fresh mushrooms 1 bunch fresh spinach, roughly chopped 2 cups diced cooked chicken breast 1 cup roughly chopped marinated artichoke hearts 1 cup shredded Parmesan cheese ground black pepper to taste
Nutrition Info
- 392.5 caloriescarbohydrate: 46.7 gcholesterol: 37 mgfat: 13.2 gfiber: 3.8 gprotein: 23 gsaturatedFat: 3.4 gservingSize: -sodium: 303.2 mgsugar: 2.3 gtransFat: : -unsaturatedFat: : -
Directions Warm Rice, Artichoke, Spinach, and Chicken Salad
Directions
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Heat oil in a pot over medium-high heat. Saute onion and garlic in hot oil until onion softens, 5 to 7 minutes. Stir pine nuts into onion mixture, saute until fragrant and golden, 2 to 3 minutes. Stir lemon zest, vegetable bouillon, and turmeric into onion mixture, saute until fragrant, about 1 minute. Add rice to mixture and cook until fragrant, 2 to 3 minutes more.
Pour rice mixture in a rice cooker and add water. Set the rice cooker to the regular white rice cycle, and select Start. Fluff cooked rice with a fork and top rice with green onion and basil. Close rice cooker and steam green onion and basil until tender, about 5 minutes.
Stir mushrooms into rice and place spinach on top. Close rice cooker again and steam until spinach wilts slightly, about 5 minutes more. Add chicken, artichoke hearts, and Parmesan cheese, stir to combine. Season with black pepper.