Artichoke and Rice Salad

Heat oil in a large saucepan and add onions and garlic. Saute till onion becomes translucent. Add rice and salt and stir for one minute.

Raise heat and add half of the stock. Stir for less than one minute. Stir in remaining stock, bring to a boil then reduce heat to simmer. Cover and cook for 20 minutes (stirring occasionally and making sure rice does not burn to the pan).

Spread rice evenly onto a cool baking sheet and cover with plastic wrap. Cool in refrigerator for at least one hour.

Combine artichokes, olives and celery in a large serving bowl. Add rice and toss. Add 2 tbsp of reserved marinade from artichoke jar and toss. Immediately before serving add baby spinach.