Warm Rice, Artichoke, Spinach, and Chicken Salad

Rating: 4.6 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

By Kameron

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Recipe Summary test

prep:
25 mins
cook:
40 mins
total:
1 hr 5 mins
Servings:
8
Yield:
8 cups
Nutrition Info
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Ingredients

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

Directions

  • 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.

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  • 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:
393 calories; protein 23g; carbohydrates 46.7g; fat 13.2g; cholesterol 37mg; sodium 303.2mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

ItsMegz8322
Rating: 4 stars
02/13/2017
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 I'll increase the bullion and turmeric and possibly put the lemon zest in a bit later. Since it was lacking a bit in flavor for me I squeezed a lemon wedge over it and added salt and pepper and that made it much better. Read More
Helpful
(1)
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
ItsMegz8322
Rating: 4 stars
02/13/2017
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 I'll increase the bullion and turmeric and possibly put the lemon zest in a bit later. Since it was lacking a bit in flavor for me I squeezed a lemon wedge over it and added salt and pepper and that made it much better. Read More
Helpful
(1)
Chris Martin
Rating: 5 stars
09/14/2018
loved this. I added a 1/2 tsp of curry and that really gave it a wonderful flavor. Read More
Ms Jean
Rating: 5 stars
03/06/2019
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. I made this stovetop in a chicken fryer (saute-type) pan. First I sauteed the onion in olive oi then added garlic and mushrooms and sauteed for only 1-2 min. Added spinach and cooked for about 2 min. Then added chicken artichokes turmeric chicken granules and a little lemon juice basil romano cheese and cooked rice and let simmer for a few min. At a reviewer's suggestion I also added about 1/2 tsp curry powder which really added to the flavor. I found this needed salt as well. I also added about 1/4 cup water to provide moisture and to prevent sticking. I guess I made this more into a stove-top casserole as opposed to a 'salad' as the recipe states. It was delicious though! I can see replacing the chicken with shrimp too. I didn't use the pine nuts or green onions. Read More
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SR22
Rating: 5 stars
07/07/2020
A healthier version!! Left out the bullion to reduce salt. To boost flavor, I used chicken broth instead of water. I also used brown rice and used the cheese as a garnish (less fat). It turned out very well!! Note this is NOT A SALAD. It's a hot one pot dish. Read More
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