| Cooking | Gardening | Quilting | Homebrewing | Wine | Recipes | Make Money | Home |
Tomato
Artichoke Rice Salad
| 1 (6-ounce) jar marinated artichoke hearts
2 T lemon juice 1 t finely chopped garlic ½ t salt ¼ t pepper 3 c cooked, cold rice 1½ pounds (3 large) fresh tomatoes, seeded, diced and drained ½ c finely chopped red onion 1 (5¾ ounce) can pitted whole ripe olives, drained and cut in quarters ¼ c chopped fresh parsley Drain artichoke hearts, reserving marinade. Roughly slice artichoke hearts lengthwise; reserve. Combine lemon juice, garlic, salt and pepper. Beat in reserved marinade. Gently combine dressing with rice, artichoke hearts and remaining ingredients. Makes 6 servings. Los Angeles Daily News
Tuesday, August 21, 2001
|
| Cooking | Gardening | Quilting | Homebrewing | Wine | Recipe Archive | Make Money | Home |