Artichoke and Rice Salad

• 2 garlic cloves minced
• 1 med. yellow onion finely chopped
• 2 tbsp olive oil
• 1 cup Arborio rice
• 2 tsp cyprus or coarse salt

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.

• 2 cups chicken stock

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.

• 12 small green olives sliced and pitted
• 1 jar of marinated artichoke hearts cut into slim wedges
• 1 celery stalk sliced thin
• 1 cup of baby spinach

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.