Somewhere in my refrigerator, it seems, there is always a container of leftover rice. What to do with it? I imagined a salad as I wandered an aisle at the market, looking at jars of artichoke hearts, roasted red peppers ... Read more
1 tablespoon fresh thyme leaves or 1 teaspoon dried
1 tablespoon fresh oregano leaves or 1 teaspoon dried
1/8 teaspoon salt
1/2 cup olive oil
Step 1Combine the vinegar, shallot, Dijon mustard, thyme, oregano and salt in a small bowl. Slowly whisk in the olive oil until it emulsifies.
4 cups cold, cooked jasmine rice
4 cups shredded, cooked chicken
1 (13 3/4-ounce) can artichoke hearts in water, quartered
1 cup roasted red peppers, diced into 1/2-inch pieces
1/2 cup Kalamata olives, coarsely chopped
1 cup roasted and salted pistachios, coarsely chopped
Freshly ground pepper
Lettuce leaves, for serving
Step 1Place the rice, chicken, artichoke hearts, roasted peppers, olives and nuts in a large bowl. Sprinkle with salt and pepper to taste and stir to combine.
Step 2Drizzle the dressing on top, tossing until all of the mixture is coated. Serve on the lettuce leaves.
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Roasted red pepper and artichoke rice salad
By Mary Ellen Rae |
Somewhere in my refrigerator, it seems, there is always a container of leftover rice. What to do with it?
I imagined a salad as I wandered an aisle at the market, looking at jars of artichoke hearts, roasted red peppers and olives. They all can be tossed with rice--along with leftover roasted chicken--for this easy dish.
If you're crunched for time, use a purchased rotisserie chicken. Bottled Italian dressing is also a quick substitute for the dressing.
Make the salad ahead and chill it; just hold off adding the nuts until serving time. If you prefer the salad warm, place the rice mixture in a covered casserole dish and bake in a 375-degree oven for about 20 minutes.