Diabetic Diet: Salads, Artichoke Rice Salad Recipe

Artichoke rice salad is an absolutely delicious diabetic friendly recipe that is perfect at any time throughout the year. Although not common in America, mixing rice along with salads is a favorite of many other countries, and from the looks of things, Americans who stumble upon this type of salad seem to be agree!!

Prep time: About a half hour

Servings: 6

Ingredients:

- One and a half cups of basmati rice

- Three cups of water

- ½ teaspoon of salt

- ¼ teaspoon of ground tumeric

- Two tablespoons of unsalted butter

- One tablespoon of freshly squeeze lemon juice

- ½ teaspoon freshly pressed and/or crushed garlic

- ½ cup of finely diced and fresh red onion

- ½ cup of freshly pitted black olives

- ½ cup of diced and ripe red tomatoes

- Eight ounces of marinated artichoke hearts

- Six cups of freshly washed mixed greens (Chicory and lettuce)

- Two calendula blossoms (petals only) for an optional garnish

Directions:

1. Wash the rice thoroughly in cool water until it becomes clear. Drain and set aside.
2. In a medium saucepan, bring the water to a boil along with the ½ teaspoon of salt and tumeric.
3. Add rice and bring to a boil.
4. Add in butter and reduce the heat to low, covering and cooking until the water is gone and the rice is soft and fluffy.
5. Keep the rice pan covered for at least 15 minutes after taking it off the stove so that the grains can completely absorb the moisture and retain their shape when stirred later on in the recipe.
6. Mix together lemon juice, garlic, parsley, olives and onions, along with one teaspoon of salt, pepper and the red tomatoes.
7. Stir in gently with the cooled rice.
8. Let sit to chill for about 30 minutes to three hours in order to let the flavors mingle.
9. Serve on the bed of greens and arrange the marinated artichoke hearts around the mound of rice.
10. Garnish if desired and enjoy!