![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihFhOkX5q9zKsDDJxrb_Kf5NdUtEkbHhwRx8c0LMwq3hFBQfZaMRdFSklmVziI37QbJd7aJTgEeivWk_74887VqruYDkXqUppVNr_jxDt9et77jMO-g_VbPaFKmrRIeQVAmCsYmIb9KLzM/s1600/BrownRiceArtiVeggieSalad001.jpg)
3 cups cooked brown rice
1 large carrot, cut into strips
1 cup cooked baby artichoke, sliced
1 white onion, sliced
1/4 cup raisins
1/4 sliced almonds
Extra virgin olive oil
Fresh parsley
Sea salt and black pepper
In a deep sided skillet on high heat, add three tablespoons of olive oil. When hot, add onions, carrots, and artichoke. Sauté until soft (about 4 minutes). Add rice, almonds, parsley, and raisins and toss well to combine. Season with sea salt and black pepper. Drizzle extra olive oil on top.
Serve warm or cold
2 comments:
Beautiful salad, Mia.
thank you!
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