Ingredients Jump to Instructions ↓

  1. 1-1/2 cups vegetable broth

  2. 3/4 cup brown rice

  3. 1/4 lb. sugar snap peas

  4. 6 oz. jar marinated artichoke hearts

  5. 2 cups grape tomatoes

  6. 1 cup cubed Havarti cheese

  7. 1/3 cup crumbled feta cheese

  8. 2 Tbsp. lemon juice

  9. 1/2 tsp. dried thyme leaves

  10. 1/8 tsp. pepper

Instructions Jump to Ingredients ↑

  1. Cook rice in broth in a heavy saucepan over medium heat until rice is almost tender, 40-45 minutes. Remove from heat and stir in sugar snap peas. Cover and let stand until peas are crisp tender (about 10 more minutes). Cover and refrigerate 2 hours or until cold.

  2. Drain artichoke hearts, reserving marinade. Combine rice mixture, artichoke hearts, tomatoes and cheeses in large bowl and mix lightly. In small bowl, combine reserved artichoke marinade with lemon juice, thyme, and pepper. Pour over salad and toss gently to mix. Chill for 1-2 hours before serving. Serves 8


Send feedback