RCI-RC.004.0227.001
Primavera Rice Salad
Makes 4 servings
Prep45 min
Cook35 min
Total80 min
Servings4
Difficultyintermediate
Ingredients
- 2 cups
- x 9-ounce package frozen artichoke hearts1 unitthawed
- ½ cup
- ⅓ cup
- ⅓ cup
- ¼ cup
- 3 tablespoons
- red cabbage or radicchio leaves4 unit
Method
1
Spread the cooked rice on a large cutting board or baking sheet and let cool to room temperature, about 5 minutes.
2
Pat the thawed artichoke hearts dry with paper towels and halve any large pieces so they are uniform in size.
3
Combine the cooled rice, artichoke hearts, cherry tomatoes, celery, green pepper, and ripe olives in a large mixing bowl.
4
Drizzle the Italian dressing over the rice mixture and toss gently but thoroughly until all ingredients are evenly coated.
5
Taste and adjust seasoning if needed, adding more dressing if the salad appears dry.
6
Arrange the red cabbage or radicchio leaves on a serving platter or individual plates as a base.
7
Spoon the primavera rice salad over the cabbage leaves and serve at room temperature or chilled.