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Yield: Makes 6 servings.

• 3 cups hot cooked rice (cooked in chicken broth)
• 2 6-ounce jars marinated artichoke hearts, drained and coarsely
• chopped, reserving liquid
• 1 cup (4 ounces) sliced fresh mushrooms
• 1/2 cup sliced green onions
• 1/2 cup chopped red or yellow pepper
• 1/4 cup grated Parmesan cheese
• 1/8 teaspoon ground white pepper
• 1 1/2 tablespoons white wine vinegar
• Lettuce leaves

Combine hot rice, artichoke hearts, mushrooms, onions, cheese and pepper. 
Combine reserved liquid from artichokes and vinegar; shake to combine.

Drizzle over salad.

Spoon into individual lettuce-lined salad plates.
Nutrition Facts
Calories 160   
Total Fat 2g 
Cholesterol 3mg 
Sodium 702mg 
Total Carbohydrate 27g 
Dietary Fiber 1g 
Protein 9g

USA Rice Federation (

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