“A great rice salad for a summer luncheon. Can be made the day before and refrigerated. I use frozen microwave rice for perfect rice in 3 minutes.” - by Valarie
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Whisk together vinegar, lemon juice, Dijon mustard, and olive oil in a small bowl until blended; set aside. In a large bowl, toss rice together with artichokes, prosciutto, parsley, basil, green onions, and Parmesan cheese. Pour in dressing and stir to mix. Season to taste with pepper. Serve either chilled or at room temperature.
Nutrition
Amount Per Serving (8 total)
- Calories
- 233 cal
- 12%
- Fat
- 10.3 g
- 16%
- Carbs
- 28.8 g
- 9%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"At first I thought this was okay, but it did taste better the next day. I made it with red rice and omitted the prosciutto to make it vegetarian/kosher, but it may have tasted better with it. I just d..." See moreidn't like the dressing all that much. I had to add some garlic. The idea was great, but the dressing needs adjustments."
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