Lemon artichoke rice

Yield: 1 Servings

Measure Ingredient
1 \N Jar (4 oz) marinated artichoke hearts
1½ cup Uncooked white rice
2 tablespoons Fresh lemon juice
1 teaspoon Fresh lemon zest
1 \N Garlic clove, put through a press
¼ teaspoon Fresh ground black pepper
\N \N Water
1 tablespoon Chopped fresh parsley
\N \N Sliced black olives - optional

Place rice in a rice cooker with the lemon juice; then fill with water to the two cup mark. Drain and chop the artichoke hearts and add to the cooker with two tabsp of the marinade. Stir in all the remaining ingredients, except the parsley. Cover and cook until the timer dings. Allow to rest on the warm setting without lifting the cover at least 10 mins. Just before serving, stir in the chopped fresh parsley. Garnish with the sliced black olives.

Posted to FOODWINE Digest 18 Feb 97 by ALICIA GOLDMAN <ATRIUM.SURGERYPO.AGOLDMAN@...> on Feb 19, 1997.

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