- 2 tablespoons olive oil
- 1 cup diced onion
- 2 cloves garlic, minced
- 1/2 cup pine nuts
- 1 lemon, zested
- 1 teaspoon vegetable bouillon (such as Knorr®)
- 1/2 teaspoon ground turmeric
- 2 cups rice
- 4 cups water
- 1 bunch green onions
- 1/4 cup torn fresh basil leaves
- 10 small thinly sliced fresh mushrooms
- 1 bunch fresh spinach, roughly chopped
- 2 cups diced cooked chicken breast
- 1 cup roughly chopped marinated artichoke hearts
- 1 cup shredded Parmesan cheese
- ground black pepper to taste
- Heat oil in a pot over medium-high heat. Saute onion and garlic in hot oil until onion softens, 5 to 7 minutes. Stir pine nuts into onion mixture; saute until fragrant and golden, 2 to 3 minutes. Stir lemon zest, vegetable bouillon, and turmeric into onion mixture; saute until fragrant, about 1 minute. Add rice to mixture and cook until fragrant, 2 to 3 minutes more.
- Pour rice mixture in a rice cooker and add water. Set the rice cooker to the regular white rice cycle, and select Start. Fluff cooked rice with a fork and top rice with green onion and basil. Close rice cooker and steam green onion and basil until tender, about 5 minutes.
- Stir mushrooms into rice and place spinach on top. Close rice cooker again and steam until spinach wilts slightly, about 5 minutes more. Add chicken, artichoke hearts, and Parmesan cheese; stir to combine. Season with black pepper.
04/13/2018
recipepes.com
Warm Rice, Artichoke, Spinach, and Chicken Salad, recipe
PT15M
PT1H
5
455 calories
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