Rice Salad
Rice Salad is an moderately easy dinner. Made with 1 c. rice, 1 (6 oz.) jar marinated artichoke hearts, 1/3 c. olive or salad oil, 3 to 4 tbsp. wine vinegar and 1 tbsp. dijon mustard, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Cook rice and turn into large bowl.
Remove artichoke hearts, cut into halves or thirds.
Reserve.
To marinade in jar, add the oil, vinegar and mustard.
Cover jar and shake to blend.
With a fork, stir into hot rice.
Cool to room temperature.
To rice mixture, add artichoke, tuna, pepper and scallions and toss well. Serve at room temperature or chill.
π· Perfect Pairings
Complete your meal with these
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