The rice is Arborio and the results is a creamy chewy dish with so much flavor you will love it! Serve it for dinner alone or have it as a side. Pair with a cold sweet melon, it’s just delicious❤️
2 cups chicken broth
3 tablesp olive oil
1 med. sweet onion, diced
3 cloves garlic, minced
1 cup Arborio rice
2 teasps coarse salt
1/4 teasp curry powder
1 jar of sm to med green olives stuffed with pimentos, halved
2 jars marinated in oil artichoke hearts, cut into wedges… reserve liquid!
2 tender celery stalks, sliced on bias
1/2 bunch or bag of fresh baby spinach
Heat oil in saucepan over medium heat, add onion and garlic, cook till onion is translucent. Add rice, salt and curry powder,cook stirring constantly 1 minute. Raise heat slightly and add half of chicken stock, stir for 30 sec then stir in the rest of the stock. Bring to a boil, then reduce heat to low and cover. Let cook for 20 mins.
Meanwhile combine olives, artichokes hearts and celery in large bowl. Add rice and toss together. Then add some of the reserved artichoke liquid, toss and season with more liquid, olive oil, salt & pepper to your taste. Now add spinach, toss and serve warm or at room temp. Enjoy❤️