Serves: 8
Prep Time: 60 minutes
Meal Occasion: Main Dish, Appetizer, Lunch, Dinner, Side Dish
Cuisine Type: American
Ingredients
| 1 | cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice |
| 1 | cup mushrooms coarsely chopped |
| 1/2 | lemon sliced |
| 4 | Tbsp. butter or margarine |
| 1 | cup zucchini coarsely chopped |
| 1 | onion coarsely chopped |
| 1 | cup frozen peas thawed |
| 1 | cup frozen corn thawed |
| 4 | cloves garlic minced |
| 1/2 | tsp. chicken bouillon granules |
| 8 | artichokes trimmed |
| 1/4 | cup pimientos drained and chopped |
| 2 | cups chicken broth |
| 1/2 | cup white wine |
| 1 1/2 | tsp. salt |
| 2 | Tbsp. vegetable oil |
| 1/2 | tsp. pepper |
Instructions
1. Heat 2 inches water with the lemon, ½ of the garlic, oil, 1 teaspoon of the salt and 1/4 teaspoon of the pepper in a Dutch oven; reduce heat.
2. Stand artichokes right side up in water. Simmer covered until center leaf comes out easily, about 25 minutes.
3. Drain inverted until cool enough to handle. Remove center leaves and chokes.
4. Sauté onion, zucchini, mushrooms, and the remaining garlic in butter until moisture evaporates.
5. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove and reserve.
6. Add uncooked rice to skillet; sauté over low heat 5 minutes.
7. Add chicken broth, chicken bouillon and wine. Heat to a boil; reduce heat. Cover tightly and simmer 20 minutes until rice is cooked and bouillon had fully dissolved.
8. Remove from heat.
9. Stir in cooked vegetables, corn and peas. Let stand covered until all liquid is absorbed, about 5 minutes.
10. Stir in pimiento.
11. Spoon about 3/4 cup of the rice mixture into center and between leaves of each artichoke.
12. Serve immediately.
