Saturday, July 14, 2012

Artichoke Brown Rice Salad

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

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