Rice and Artichoke Salad

Preparation:  15 min. Cooking: 15 min. Total: 30 min.
Recipe photo
  • 1/2 Lb long-grain rice
  • salt
  • 1 Oz butter
  • 1 clove garlics , crushed
  • 1 onions , finely chopped
  • 1 3/4 Oz button mushrooms , sliced
  • 1 Lb canned artichoke hearts , drained
  • 2 Tbsp parsley , chopped
  • 2 Tbsp lemon juice
  • 4 Tbsp olive oil
  • 1 clove garlics , crushed, extra
  • 1/2 tsp sugar
  • 1/2 tsp French mustard
Cook rice in boiling salted water for 12 to 14 minutes, or until just tender. Drain well and allow to cool. Melt butter in a pan, add garlic and onion; fry until golden. Add mushrooms and cook for 2 minutes. Stir into rice. Cut artichoke hearts in half and add to rice mixture with parsley. Put remaining ingredients in jar with tight-fitting lid and shake well. Pour onto salad and toss.
Calories
240 Cal
Fat
19 g
Carbs
17 g
Protein
3.7 g
Fiber
9.4 g
Sugar
3.1 g
Cholesterol
13 mg
Sodium
110 mg


Nutrients

Fiber     9.4 g
Fat     19 g
Sugar     3.1 g
Carbs     17 g
Protein     3.7 g
Calories     240 Cal

Fats

Fat, Poly     1.8 g
Fat, Mono     11 g
Fat, Sat     5.2 g
Fat, Trans     0 g
Fat, Percent     72 %

Vitamins

Vitamin, K     55 mcg     46 %
Vitamin, A     330 IU     11 %
Vitamin, B12     0 mcg     0.4 %
Niacin     1.8 mg     11 %
Riboflavin     0.1 mg     11 %
Vitamin, C     16 mg     17 %
Vitamin, D     6.1 IU     1 %
Vitamin, B6     0.2 mg     9.2 %
Vitamin, E     2.3 mg     16 %
Panto, Acid     0.6 mg     11 %
Choline     41 mg     7.4 %
Thiamin     0.1 mg     6.5 %

Minerals

Calcium     35 mcg     3.5 %
Phosphorus     98 mg     14 %
Magnesium     48 mg     12 %
Copper     0.2 mcg     24 %
Fluoride     0.2 mcg     4.8 %
Zinc     0.6 mg     5.5 %
Cholesterol     13 mg     0.2 %
Sodium     110 mg     7.1 %
Selenium     2.3 mcg     4.2 %
Manganese     0.3 mg     4.4 %
Potassium     400 mg     8.5 %
Iron     1.1 mg     14 %