01 25% daily serving of Vitamin C
02 Chock full of iron
03 Loaded with B12
A fresh summer salad but for winter. Comfort food at its best.
Prep Time: 20 Min
1 ½ cups chicken stock 2 tsp olive oil 1 onion 2 garlic cloves 1 cup rice 2 tsp salt 1/4 tsp curry powder 12 olives 2 artichoke hearts 1 celery stalk
Cook Time: 20 Min
Make the rice. Bring stock to a simmer. 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.
Make the artichoke. Prepare a large pot with an inch of water. Add garlic and bay leaf. Cut off and discard the top 1/2 inch and bottom 2 inches of the artichokes. Place in pot and cook for 20 min.
Drain and let cool. Trim off the exterior leaves, leaving the tender artichoke heart.
Mix artichoke heart with top and top with apricot and dill. Serve cold or at room temperature.