Best 5 Wild Rice Artichoke Hearts Recipes
Indulge in a culinary journey with this vibrant and flavorful Wild Rice Artichoke Hearts dish, a perfect blend of textures and tastes. This delectable recipe combines the nutty flavor of wild rice with the tender and savory artichoke hearts, creating a harmonious balance of flavors. The addition of sun-dried tomatoes, Parmesan cheese, and a zesty lemon-herb dressing elevates this dish to a gourmet experience. Explore variations of this recipe, including a vegan option with grilled artichokes and a creamy cashew sauce, a hearty chicken and artichoke skillet meal, and a refreshing artichoke salad with a tangy vinaigrette. Each recipe offers a unique twist on the classic combination of wild rice and artichoke hearts, ensuring an exciting culinary adventure.
Check out the recipes below so you can choose the best recipe for yourself!
ARTICHOKE AND RICE SALAD
Inspired by a 1960s classic, this side dish calls for Arborio rather than conventional rice, resulting in a chewy and creamy texture.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Bring stock to a simmer. Meanwhile, heat oil in a saucepan over medium heat. Add onion and garlic. Cook until onion is translucent. Add rice, salt, and curry powder. Cook, stirring, 1 minute.
- Raise heat, and add half the stock. Stir 30 seconds. Stir in remaining stock. Bring to a boil, then reduce heat to low, and cover. Cook 20 minutes.
- Spread rice onto a rimmed baking sheet. Let cool. Cover with plastic wrap, and refrigerate 1 hour.
- Combine olives, artichoke hearts, and celery in a large bowl. Add rice, and toss. Add 1 tablespoon reserved artichoke liquid, and toss. (Salad can be made up to this point and refrigerated overnight.)
- Before serving, stir in spinach. Serve cold or at room temperature.
ARTICHOKE-RICE SALAD
An easy artichoke and rice salad is tossed in a refreshing lemon vinaigrette. Fresh, light and lemony, this salad is summer!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h20m
Yield 8
Number Of Ingredients 12
Steps:
- Cook rice in water as directed on package.
- In medium bowl, mix rice and remaining salad ingredients. In small bowl, mix all vinaigrette ingredients with wire whisk until blended. Add to salad; toss to mix. Cover and refrigerate at least 3 hours until chilled.
Nutrition Facts : Calories 175, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 300 mg
ARTICHOKE RICE SALAD
"A close friend shared this make-ahead recipe that starts with a packaged rice mix," notes Sonja Blow of Groveland, California. Curry and artichoke hearts give it a flavorful change of pace that's welcome at a picnic or potluck.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 10-12 servings.
Number Of Ingredients 6
Steps:
- Prepare rice mix according to package directions; cool. Drain artichokes, reserving marinade. Chop artichokes; place in a large bowl. Add the prepared rice, long grain rice and onions. , In a small bowl, combine the mayonnaise, curry powder and reserved marinade. Pour over rice mixture; toss to coat. Cover and refrigerate until serving.
Nutrition Facts :
WILD RICE & ARTICHOKE HEARTS
I was looking for a nice side dish to go with my marinated pork tenderloin and Greek Salad and I found this one. It turned out really nice and definitely complimented the pork. Hope you will enjoy it as well.
Provided by bert2421
Categories Low Cholesterol
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Wash and drain wild rice.
- Place rice, consomme, water and salt in saucepan.
- Heat to boiling; reduce heat and simmer, covered, until tender, about 45 minutes.
- In a large frying pan, melt butter and saute onion and garlic until soft.
- Drain and cut artichokes into quarters.
- Add to frying pan with cooked rice, parsley and oregano.
- Stir until heated through.
RICE AND ARTICHOKE HEARTS BAKED
Interesting combination of brown rice and artichoke hearts. Recipe borrowed from The Cheshire Cat in Santa Barbara, CA.
Provided by Malriah
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix together artichoke hearts, rice and cheese and pour into a greased baking dish.
- Whisk together eggs, milk and mustard and pour over rice mixture.
- Sprinkle the top with paprika, salt and pepper.
- (At this point, you could refrigerate over-night).
- Bake for 50 minutes in a 350 degree oven.
Tips:
- Soak the wild rice before cooking. This will help to reduce the cooking time and make the rice more tender.
- Use a large pot to cook the wild rice. Wild rice tends to expand a lot as it cooks, so it's important to use a pot that is large enough to accommodate it.
- Don't stir the wild rice while it's cooking. Stirring the rice will release the starch and make it gummy.
- Fluff the wild rice with a fork before serving. This will help to separate the grains and make the rice look more appetizing.
- Add artichoke hearts to the wild rice for a delicious and hearty dish. Artichoke hearts are a good source of fiber and antioxidants.
- Serve the wild rice with your favorite protein and vegetables. Wild rice is a versatile side dish that can be served with a variety of different foods.
Conclusion:
Wild rice is a healthy and delicious grain that can be used in a variety of dishes. It's a good source of fiber, protein, and vitamins and minerals. When cooked properly, wild rice is tender and fluffy, with a nutty flavor. Artichoke hearts are a delicious and nutritious addition to wild rice. They add a slightly sweet and tangy flavor to the dish. This recipe for wild rice with artichoke hearts is a simple and easy-to-make dish that is perfect for a weeknight meal.
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