Middle Eastern Chicken and Rice Salad Recipes

Ingredients :

1.5 cups

1

1

3/4 cup

1 teaspoon

1/4 to 1/2 cup

1 teaspoon

1

2 cups

1/4 cup

raw rice

lemon

clove garlic

plain yogurt

turmeric (or curry powder, if desired)

chopped fresh parsley

salt

8-ounce jar artichoke hearts

cooked chicken meat (from 1 small rotisserie chicken)

raisins

black pepper

silvered toasted almonds (optional, for garnish)

1. In a medium saucepan, cook the rice with 3 cups of water, according to package directions.

2. While the rice cooks, make the dressing in the bottom of a large mixing bowl.

3. Juice the lemon and pass the garlic through a garlic press directly into the bowl.

4. Add the yogurt, turmeric, parsley, salt, pepper and stir.

5. Drain and coarsely chop the artichokes and let them marinate in the dressing while you finish the rest of the salad.

6. When the rice is cooked, rinse it in cold water to quickly cool it, and drain it in a colander.

7. Add the cold, drained rice to the dressing and artichokes in the large mixing bowl, along with the chicken and raisins.

8. Toss gently to combine.

9. Garnish with almonds, if desired, and serve.

10. The dish keeps well for one night if tightly covered.

Serves 4

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