Monday, October 18, 2010

Great side dish - Mixed blend rice with artichokes

I think I'm having an artichoke experience as many of my recipes call for this wonderful vegetable.  Obviously I love the taste but I also love how versatile they are.   This is one of my off the cuff recipes where I just started cooking and this is what evolved.   It was delicious so I knew I needed to share...

Mixed blend rice with artichokes

  • 2 T olive oil
  • 1 large shallot, finely minced
  • 1 1/2 C Royal Blend Rice (Texmati white, brown, wild and red)
  • 3 C chicken stock
  • 1 can artichoke quarters, drained
  • salt and pepper
Directions:   In a large saute pan, heat your olive oil over med high heat and saute the shallots until soft, about 5 minutes.   Add the uncooked rice and saute for an additional 3 - 4 minutes or until you hear crackling sounds.   Add the 3 C chicken stock and reduce the heat to med - low.   Add the quartered artichoke hearts and continue to cook until 97% of the liquid is absorbed, about 20 minutes.   Season with salt and pepper to taste and serve.


Unknown said...

Really loved it! loved the artichokes touch with rice.

Unknown said...

That looks fantastic. I love anything artichoke so I can't wait to try this!

Kristin King - Norfolk Cooking Examiner said...

Great idea considering I have a bag of frozen artichoke hearts in the freezer. I've been debating on what to do with them - this is it! :) Thanks!

Becky said...

This is a new twist on rice pilaf, and I love artichokes!