Friday, December 5, 2014

Rice with Artichokes

Continuing with another of our recent dishes, I wanted to share with you my recipe for Rice with Artichokes.  This could not be easier to make and it is really incredibly delicious.  And pretty!!

Here you see we have all the ingredients in the pot, simmering away.  So we have 1-1/2 cups uncooked instant rice, 1/4 teaspoon salt, 3 green onions (with tops), chopped, 1 can (16 ounce) stewed tomatoes, 1 can (14 ounce) artichoke hearts, undrained.  Remember that last word, "undrained" on the artichokes.  It is natural to open artichokes and drain them for most any dish in which they are used.  Do not drain them for this dish.

Mix all ingredients in 10-inch skillet.  Heat to boiling, stirring frequently; reduce heat.  Cover and simmer until rice is tender, about 10 minutes.  5 servings; 150 calories per serving.

Watch the pot carefully on this recipe.  If you find that all the liquid has been absorbed at 8 minutes or 9 minutes, remove it from the heat.  It all depends on how much liquid is in the tomatoes or artichoke heart cans.  Sometimes you will go the full 10 minutes, sometimes not.

Once it was done, I transferred it to this wonder crock and added two tablespoons of butter on top.

Place the lid on the crock and let it set for awhile until the butter has completely melted.

I removed the lid and what was before my eyes?  This beautiful rice and artichoke (and tomato) medley.

A hearty helping in a little glass-footed bowl with some pecorino romano on top.  Magnificent!!!

A quick and easy and delicious treat anytime.
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