Rice Pilaf Salad With Salami Artichokes And Provolone Food

MEDITERRANEAN PILAF SALAD

Steps:

• In a medium saucepan, add rice pilaf mix, broth and contents of Spice Sack; bring to a boil. Cover; reduce heat to low. Simmer 20 minutes or until liquid is absorbed.
• While pilaf cooks, prepare vinaigrette by whisking all ingredients together; set aside.
• Remove cooked pilaf from heat. Stir in vinaigrette.
• Stir in olives, parsley, green onion and pine nuts.
• Gently fold in feta and tomatoes.
• Serve warm or at room temperature.
• If desired, refrigerate and serve slightly chilled.
• Cook's Note: Regular chicken broth, vegetable broth or water can be substituted for the reduced-sodium chicken broth.

RICE PILAF SALAD WITH SALAMI, ARTICHOKES AND PROVOLONE

Steps:

• Cook Rice Mix as directed on package.
• Spoon rice mixture into large bowl. Cool to room temperature. Add artichokes, salami, cheese, olive oil and vinegar; toss to blend.
• Nutrition information (Amount per serving): Calories: 242, Cholesterol: 26mg, Sodium: 747mg , Protein: 9g, Total Fat: 14g , Fiber: 1g, Carbohydrate: 20g.

RICE PILAF SALAD WITH SALAMI, ARTICHOKES AND PROVOLONE

Steps:

• Cook Rice Mix as directed on package.
• Spoon rice mixture into large bowl. Cool to room temperature. Add artichokes, salami, cheese, olive oil and vinegar; toss to blend.

CLASSIC RICE PILAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter and olive oil in a large saucepan over medium heat. Add onion; cook and stir until onion is lightly browned, 7 to 8 minutes. Remove from heat.
• Combine rice and onion mixture in a 9x13-inch casserole dish placed on a baking sheet. Stir thoroughly to coat the rice.
• Combine chicken stock, salt, saffron, and cayenne pepper in a saucepan. Bring to a boil, reduce heat to low, and simmer for 5 minutes.
• Pour chicken stock mixture over rice in the casserole dish and stir to combine. Spread mixture evenly along the bottom of the pan. Cover tightly with heavy-duty aluminum foil.
• Bake in the preheated oven for 35 minutes. Remove from oven and allow to rest, covered, for 10 minutes. Remove foil and fluff with a fork to separate the grains of rice.

RICE A RONI ARTICHOKE SALAD

Steps:

• Prepare Rice A Roni according to directions omitting butter. Let cool completely.
• Combine drained marinade, curry powder, mayonnaise and spices. Whisk until smooth with a fork or small whisk.
• Mix cooled Rice A Roni in a 2-quart bowl with marinade dressing and chopped vegetables.
• Chill.

ARTICHOKE RICE SALAD

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.

RICE AND ARTICHOKE PILAF

Steps:

• Heat oil in medium saucepan over medium heat. Add shallots and cook, stirring occasionally until softened, about 2 minutes.
• Add rice and stir to coat.
• Stir in artichokes, 2 cups water, broth, wine, and salt and pepper.
• Bring to a boil. Cover and reduce heat to low.
• Cook until rice is tender and absorbs liquid, about 18 minutes.
• Let stand 5 minutes then fluff with fork and stir in parsley. Transfer to a serving dish and serve hot.