Directions:
- Bring stock to a simmer.
- Meanwhile, heat oil in a saucepan over medium heat.
- Add onion and garlic.
- Cook until onion is translucent. Add rice, salt, and curry powde; cook, stirring, 1 minute.
- Raise heat, and add half the stock.
- Stir 30 seconds.
- Stir in remaining stock.
- Bring to a boil, then reduce heat to low, and cover; cook 20 minutes.
- Spread rice onto a rimmed baking sheet.
- Let cool.
- Cover with plastic wrap, and refrigerate 1 hour.
- Combine olives, artichoke hearts, and celery in a large bowl.
- Add rice, and toss.
- Add 1 tablespoon reserved artichoke liquid, and toss. (Salad can be made up to this point and refrigerated overnight.If you choose less or more!)
- Before serving, stir in spinach.
- Serve cold or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 291.6 Kcal (1221 kJ) | ||
| Calories from fat | 112.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.45g | 19% | |
|---|---|---|---|
| Sodium | 1055.22mg | 44% | |
| Potassium | 383.1mg | 8% | |
| Total Carbs | 36.06g | 12% | |
| Sugars | 1.45g | 6% | |
| Dietary Fiber | 4.12g | 16% | |
| Protein | 6.23g | 12% | |
| Vitamin C | 8.1mg | 14% | |
| Iron | 0.2mg | 1% | |
| Calcium | 51.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 143.41 Kcal (600 kJ) | ||
| Calories from fat | 55.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.12g | 19% | |
|---|---|---|---|
| Sodium | 518.98mg | 44% | |
| Potassium | 188.42mg | 8% | |
| Total Carbs | 17.74g | 12% | |
| Sugars | 0.71g | 6% | |
| Dietary Fiber | 2.03g | 16% | |
| Protein | 3.06g | 12% | |
| Vitamin C | 4mg | 14% | |
| Iron | 0.1mg | 1% | |
| Calcium | 25.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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