Warm Rice, Artichoke, Spinach, and Chicken Salad

Warm Rice, Artichoke, Spinach, and Chicken Salad This is a recipe I came up with after looking at a few other recipes and not finding the perfect combination for what I wanted. This uses a rice cooker so please make it easy on yourself and buy one if you don’t already own one; they’re completely amazing.


Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 25 mins

    COOK : 40 mins

    TOTAL : 1 hr 5 mins

    SERVING : 8

    YIELD : 8 cups

  • Heat oil in a pot over medium-high heat. Saute onion and garlic in hot oil until onion softens, 5 to 7 minutes. Stir pine nuts into onion mixture; saute until fragrant and golden, 2 to 3 minutes. Stir lemon zest, vegetable bouillon, and turmeric into onion mixture; saute until fragrant, about 1 minute. Add rice to mixture and cook until fragrant, 2 to 3 minutes more.

  • Pour rice mixture in a rice cooker and add water. Set the rice cooker to the regular white rice cycle, and select Start. Fluff cooked rice with a fork and top rice with green onion and basil. Close rice cooker and steam green onion and basil until tender, about 5 minutes.

  • Stir mushrooms into rice and place spinach on top. Close rice cooker again and steam until spinach wilts slightly, about 5 minutes more. Add chicken, artichoke hearts, and Parmesan cheese; stir to combine. Season with black pepper.

Per Serving: 393 calories; protein 23g; carbohydrates 46.7g; fat 13.2g; cholesterol 37mg; sodium 303.2mg.