A great rice salad for a summer luncheon. Can be made the day before and refrigerated. I use frozen microwave rice for perfect rice in 3 minutes.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together vinegar, lemon juice, Dijon mustard, and olive oil in a small bowl until blended; set aside. In a large bowl, toss rice together with artichokes, prosciutto, parsley, basil, green onions, and Parmesan cheese. Pour in dressing and stir to mix. Season to taste with pepper. Serve either chilled or at room temperature.

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Nutrition Facts

232.7 calories; 7.3 g protein; 28.8 g carbohydrates; 12.1 mg cholesterol; 458.7 mg sodium. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 4 stars
06/30/2007
At first I thought this was okay but it did taste better the next day. I made it with red rice and omitted the prosciutto to make it vegetarian/kosher but it may have tasted better with it. I just didn't like the dressing all that much. I had to add some garlic. The idea was great but the dressing needs adjustments. Read More
(3)
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/30/2007
At first I thought this was okay but it did taste better the next day. I made it with red rice and omitted the prosciutto to make it vegetarian/kosher but it may have tasted better with it. I just didn't like the dressing all that much. I had to add some garlic. The idea was great but the dressing needs adjustments. Read More
(3)
Rating: 4 stars
06/30/2007
At first I thought this was okay but it did taste better the next day. I made it with red rice and omitted the prosciutto to make it vegetarian/kosher but it may have tasted better with it. I just didn't like the dressing all that much. I had to add some garlic. The idea was great but the dressing needs adjustments. Read More
(3)
Rating: 5 stars
07/10/2013
Because of the first reviewer's comments I made the following revisions for an extra flavor-boost: First I used a blend of half brown basmati half black rice (healthier as well). I cooked the rice with the optional broth and butter as opposed to just water. I also had some lemon basil growing in my garden so I used that instead of regular. (I can definitely taste the lemony difference!) To the dressing I added about 2 tsp of minced garlic and a little of the liquid from the jar of minced garlic. It was fantastic! If you don't like garlic another option would be just add some of the marinade that comes in the artichoke jar to the dressing. I might try that next time! This recipe will definitely be a staple for me. Read More
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