Skip navigation
Rice Salad

Rice Salad


1 cup long-grain rice
1¾ cups water
8 marinated artichoke hearts, sliced in eighths
½ cup Gruyere cheese, diced
½ cup ham, diced
¼ cup Nicoise olives, pitted
3 Tbsps. extra-virgin olive oil
juice of ½ lemon
salt and ground black pepper, to taste
2 scallions, trimmed, sliced thinly on a bias

1. Bring rice to a boil in the water. Cover and cook over low heat
until the rice is tender and has absorbed all the liquid, about 25
minutes. Spread the cooked rice on a baking sheet to cool rapidly.

2. Place the cooled rice into a large mixing bowl and add the artichoke
hearts, Gruyere, ham and olives.

3. Add the olive oil, lemon juice, salt and pepper, and toss well to
coat. Adjust the seasoning as needed and garnish with the sliced

Photo and recipe: The Culinary Institute of America’s Gourmet Meals in Minutes

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.