Today was one of those amazingly spectacular days. I’d rate it one of the year’s ten best weather days.
After a long, cold winter it felt good to have clear skies and temperatures in the mid-80’s. My sister, niece and I spent the weekend at the beach. We went for long walks, visited with a cousin we don’t get to see too often, reminisced, shared recipes, soaked in the ocean air & sun, and napped. Perfection.
On my way home I stopped at Whole Foods to get something to put on the grill — a flank steak. I planned to make a quick and simple dinner.
I remembered I’d bought Fully Cooked Organic Brown Rice at Trader Joe’s (and according to their website it’s gluten-free). So, I decided to add a few things and serve that as a side. The good news is it only took about 5 minutes - no kidding!
06.26.09: Revised recipe ever so slightly to provide additional options for those with varied food allergies.
Rice & Artichoke Salad
This recipe soon to be featured in the Easy As Pie recipe database! (Thanks to Amy at the Easy As Pie Test Kitchen.)
1 bowl Trader Joe’s Fully Cooked Organic Brown Rice (7.4 oz.)
2 tablespoons chopped marinated artichokes*
2 tablespoons chopped sundried tomatoes or roasted peppers
1 teaspoon chopped fresh basil
1 teaspoon freshly squeezed lemon juice
salt & pepper
oil & balsamic vinegar
Prepare the rice according to the package directions (tear back cover slightly and microwave on high for 1 minute).
Spoon the rice into a small bowl. Add the chopped artichokes, sundried tomatoes or roasted peppers, and basil. Sprinkle with salt and pepper. Dress with the lemon juice, oil and vinegar. Stir together. Let sit for 10 minutes and serve.
This makes enough for 3 people so if you have a bigger group you’ll need to double the recipe.
*You can use plain artichoke hearts—canned or thawed frozen ones—if you don’t have marinated artichokes in your pantry or are concerned about possible hidden ingredients in bottled marinated artichokes. Or, make your own marinated artichokes instead. Here’s a recipe from Saveur:
Marinated Artichoke Hearts
1 9-oz. box frozen artichoke hearts, thawed
1/2 cup extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon crushed red chile flakes
2 tablespoons fresh lemon juice
Rinse artichoke hearts under cold water. Combine artichokes, oil, salt, thyme, oregano, and chile flakes in a 1-qt. saucepan set over medium-low heat. Cover and cook, stirring occasionally, until the flavors meld, 10 minutes.
Let cool to room temperature and stir in lemon juice. Serve or refrigerate in a covered container for up to 1 week.