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Receta Roasted Red Pepper And Artichoke Rice Salad
by Global Cookbook

Roasted Red Pepper And Artichoke Rice Salad
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Ingredientes

  • 2 Tbsp. Sherry wine vinegar
  • 1 Tbsp. finely chopped shallot
  • 1 tsp Dijon mustard
  • 1 Tbsp. fresh thyme leaves or possibly
  • 1 tsp dry thyme
  • 1 Tbsp. fresh oregano leaves
  •     (or possibly 1 tspn dry oregano)
  • 1/8 tsp salt
  • 1/2 c. extra virgin olive oil
  • 4 c. cool cooked jasmine rice
  • 4 c. shredded cooked chicken
  • 1 can artichoke hearts in water - (13 3/4 ounce) quartered
  • 1 c. roasted red peppers cut 1/2" pcs
  • 1/2 c. Kalamata olives coarsely minced
  • 1 c. roasted salted pistachios coarsely minced
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  •     Lettuce leaves for serving

Direcciones

  1. For the Dressing: Combine the vinegar, shallot, Dijon mustard, thyme, oregano and salt in a small bowl. Slowly whisk in the extra virgin olive oil till it emulsifies.
  2. For the Salad: Place 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. Drizzle the dressing on top, tossing till all of the mix is coated. Serve on the lettuce leaves.
  3. This recipe yields 4 to 6 servings.
  4. Comments: 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 refrigerateit; just hold off adding the nuts till serving time. If you prefer the salad hot, place the rice mix in a covered casserole dish and bake in a 375-degree oven for about 20 min.