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Warm Rice, Artichoke, Spinach, and Chicken Salad

Rated as 4.5 out of 5 Stars

"This is a recipe I came up with after looking at a few other recipes and not finding the perfect combination for what I wanted. This uses a rice cooker so please make it easy on yourself and buy one if you don't already own one; they're completely amazing."
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1 h 5 m servings 392
Original recipe yields 8 servings (8 cups)


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  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

Per Serving: 392 calories; 13.2 46.7 23 37 303 Full nutrition

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Read all reviews 3
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I was excited about this combination of ingredients, but it was lacking a bit in flavor in the end. I should note that I didn't use the cheese because I'm lactose intolerant. Next time I make it...

This recipe looked good after I did the ingredient search for spinach and cooked chicken. I later realized it was intended to be made in a rice cooker. I have one but didn't feel like using it. ...

loved this. I added a 1/2 tsp of curry and that really gave it a wonderful flavor.