How to Cook Rice And Artichoke Salad

Serves: 2

Preparation time: 5 mins

Cooking time: 25 mins

Ingredients needed to make Rice And Artichoke Salad:

For the salad:

• 1 cup long grained Basmati rice
• 1 jar (14.75 oz) marinated artichoke hearts, drained and chopped
• 1 red bell pepper, chopped
• 1/3 cup slivered almonds
• 1 tsp cumin seeds
• Curry mayonnaise (recipe below)
• 2 tbsp butter
• 1 ½ cups chicken broth
• ¼ cup parsley, finely chopped

For the curry mayonnaise:

• 1 egg yolk
• ¼ tsp Dijon mustard
• 1 tsp white wine vinegar
• 1 tsp brown sugar
• 1 ½ tsp fresh lemon juice
• 1/8 tsp cayenne pepper
• 1 tbsp curry powder
• ¾ cup canola oil
• ½ tsp salt

Cooking instructions for Rice And Artichoke Salad:

• For the curry mayonnaise, beat the egg yolk until it breaks down and add splashes of vinegar and fresh lemon juice into it.
• Stir them all together along with mustard and a dash of salt and continue to whisk the mixture until well combined.
• Drizzle the oil into the mixture, in a steady stream, while beating it into the mixture until all of it is thoroughly incorporated into the blend.
• Once the mayonnaise thickens and appears creamy, sprinkle the curry powder and cayenne pepper on top and stir them into the mixture along with the brown sugar.
• Beat the mayonnaise until the sugar dissolves and store it in an airtight container until required.
• For the salad, heat a skillet over moderate heat and toss the almonds into it.
• Toast them, stirring often, until they brown slightly and give out a pleasant nutty aroma; transfer into a bowl and set aside to cool completely.
• Wash the rice under running water and drain well to remove maximum moisture.
• Add a knob of butter into the skillet and melt it over moderately high heat until it foams.
• Throw in the cumin seeds and sauté briskly for 15 seconds or until they begin to splutter and turns brown.
• Stir in rice and cook it over moderate heat, while stirring continuously, until they turn opaque and browns slightly.
• Pour in the chicken broth and give it a good stir to mix well.
• Bring the mixture to a boil and lower the heat to reduce it to a simmer.
• Put a lid on and continue to simmer for 20 minutes or until the cooking liquid is completely absorbed by the rice.
• Turn off the heat, remove the lid and stir the rice well with a fork.
• Transfer it to a large serving bowl and set aside to cool.
• Add the artichokes into the rice, along with bell pepper, toasted almonds as well as parsley and stir them all together along with the curry mayonnaise until well combined.
• Serve right away at the beginning of a meal or as a side dish.

Image credit: Wikimedia Commons