Italian Rice and Artichoke Salad

This recipe caught my eye because I have a very large jar of artichoke hearts, and try to use them every chance I can!

2/3 cup cooked long grain rice
Marinated Artichoke hearts
1 cup Tomatoes, cut into bite size pieces
1/2 cup Roasted red peppers, cut in strips
1 cup Black Olives
2 TBSP lemon juice
1 garlic clove, crushed
Grated Parmesan Cheese
1 TBSP snipped fresh basil or 1/2 tsp dried basil
1 avocado

This recipe is fast, the longest thin is to cook the rice. While it cooks, I cut up the vegetables. The artichokes have a dressing on them already, so that adds flavor to the rice. It was good to add a little Oil and Vinegar dressing on your serving, and there will be more flavor if you can let the salad cool in the fridge for a couple hours.

Sprinkle with Parmesan. I also added avocado on the side. Wow! That is what the recipe was missing!

This is a side dish, but you could add some pre-cooked fish or chicken to make it more complete.