¾ cup white, long grained Basmati rice
1 ½ cup chicken or vegetable broth
2 tsp extra virgin olive oil
1 tsp salt
¼ cup chopped green onions
¼ cup chopped green olives
¼ cup chopped marinated artichoke hearts
2 Tbsp chopped marinated sundried tomatoes
2 Tbsp chopped flat leaf Italian parsley
In a rice cooker, add first 4 ingredients and cook until done. Mix in remaining ingredients.
Serve with grilled sword fish and steamed asparagus.
Do you ever buy jarred artichokes, but don’t know what to do with the marinade after the artichokes are gone? I like to buy dried sundried tomatoes and add them to this marinade, then store in the fridge until ready to use. It softens them, making them available to use immediately, and adds great flavor. You can also use the leftover marinade as a salad dressing too.