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Friday Feast | Dreaming of Spring



A hearty welcome to Friday Feast in the tavern!


Yesssss, I do realize it's the end of February and spring is over a month away. However, my heart and soul is battling against the dreary skies, rain, and thick fog we're having here. Do I want to banish winter right now? Not yet. But this picture of one of my small flower planters has me yearning to put my fingers into the soil and plant new seedlings.


So when I start to daydream about warmer weather, I think of all the delicious salads to prepare. The recipe below is one I usually make in summer alongside grilled chicken. It's super easy (easy-peasy is my mantra) and delicious on its own.


For now, I'll be content to make my annual spring list of new herbs and flowers for the garden while continuing to dream of spring.


Any other dreamers of spring out there?


Sláinte!

 

Artichoke Curry Rice Salad

 

Ingredients

3 cups cooked rice, cooled (your preference on the type of rice)

1 medium onion, diced OR chop up 4-5 green onions

1 medium green bell pepper, diced

¼ cup sliced green olives

2 6-oz. jars marinated artichoke hearts, drained, and chopped. Reserve liquid

1/3 cup mayonnaise

¼ tsp curry powder

1-2 tsp. Dijon mustard (optional)

Salt and pepper

 

Directions

1. Placed cooled rice in a large bowl. Add onions, green bell pepper, olives to rice.

2. In another small bowl, mix reserved artichoke liquid, mayonnaise, curry powder, and Dijon mustard. Add into rice mixture.

3. Fold in chopped artichoke hearts. Add salt and pepper to taste.

4. Refrigerate for at least 4 hours or overnight for flavors to blend.

 

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