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My review
Warm Rice, Artichoke, Spinach, and Chicken Salad
Kameron
"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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Ingredients
1 h 5 m servings 392 calsOriginal recipe yields 8 servings (8 cups)
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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.
Nutrition Facts
Per Serving: 392 calories; 13.2 g fat; 46.7 g carbohydrates; 23 g protein; 37 mg cholesterol; 303 mg sodium. Full nutrition
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2/13/2017
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...