Mushroom, Artichoke, Rice, Raisin, and Chicken Salad
Total Timeunder 1 hour
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free
Taste and Textureherby, savory, sweet
- ½ cup raisins or dried currants
- 12 baby artichokes, trimmed, or 1 (9-ounce) package frozen artichoke hearts, thawed and drained, or 1 (8-ounce) jar artichoke hearts
- 1 tablespoon lemon juice (only if using fresh artichokes)
- 1 cup cooked long-grain rice, preferably basmati
- 1 (1/8-inch-thick) slice cooked ham, cut into 1/8-inch cubes, or 2 cooked boneless chicken breasts, cut into ½-inch cubes
- ½ cup cooked fresh baby peas or thawed and drained frozen peas
- 8 ounces small mushrooms, thinly sliced
- 20 fresh basil leaves
- ½ cup extra virgin olive oil
- ¼ cup sherry vinegar, good-quality balsamic vinegar, or white wine vinegar
- Salt and freshly ground black pepper
- Sprigs of fresh basil or other herbs
Soak the raisins in ½ cup cold water for 30 minutes, tossing occasionally. Drain. If you’re using fresh baby artichokes, simmer them in a nonaluminum pot with the lemon juice and enough water to cover by 2 inches until tender, about 15 minutes. Drain, let cool, and cut in half from top to bottom.
Chop the basil leaves.
Combine the raisins, artichokes, rice, ham, peas, mushrooms, basil, oil, and vinegar in a large mixing bowl. Season with salt and pepper. Decorate with the sprigs of herbs. Pass at the table or serve in mounds on individual plates.
2012 James Peterson