This recipe uses a package of pre-cooked rice. you could cook your own, but do it early in the day and let it chill before adding it to the vegetables.
Use any type of rice that you like. You could even do this with quinoa, farro, or barley.
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This recipe uses a package of pre-cooked rice. you could cook your own, but do it early in the day and let it chill before adding it to the vegetables.
Use any type of rice that you like. You could even do this with quinoa, farro, or barley.
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Ingredients
- 1 Tbsp. Olive Oil Plus a bit more to drizzle
- 6 Ounces Artichoke Hearts Sliced
- 4 Ounces Crimini Mushrooms Sliced
- 1 Large Shallot Sliced
- 1 Cup Chicken Stock/Broth More or less as needed
- 3-4 Sprigs Fresh Thyme
- 1 8.8 oz.Pkg. Pre-cooked Rice Any variety (or 2 cups cooked rice)
- Kosher Salt and Pepper To taste
Servings:
Instructions
- Swirl the olive oil into a large heated skillet. Allow the oil to get hot. Add the artichoke hearts, mushrooms and shallots to the skillet and cook, stirring occasionally until everything is lightly browned and tender. Add a little chicken stock if things seem too dry.
- Squeeze the package of rice to break it up. I used a Long Grain and Wild Rice Blend, but brown rice or any other grain would work. Open the package and add the rice to the skillet.
- Remove the thyme leaves from their stems by sliding your finger from the top to the bottom. Add the leaves to the skillet
- Toss to combine the ingredients and use a wooden spoon to separate the rice if necessary. Cook over medium heat, adding the chicken stock as needed. You want things to move around easily and to be a bit juicy.
- Continue to cook for 10 minutes, stirring frequently until the rice is tender and the flavors are well blended. Taste and add salt and pepper as needed. drizzle with a little olive oil.
- Serve with grilled meat, poultry or fish.
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