Ingredients
1 1/2 cups homemade or low-sodium store-bought chicken stock
2 tablespoons olive oil
1 medium yellow onion, finely chopped
2 garlic cloves, minced
1 cup Arborio rice
2 teaspoons coarse salt
1/4 teaspoon curry powder
12 small green olives, pitted and sliced
12 ounces marinated artichoke hearts, cut into 1/2-inch wedges, liquid reserved
1 celery stalk, thinly sliced on a bias
1/2 ounce baby spinach (about 1 cup)
Preparation
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.
