Artichoke Rice Salad Recipe from Greece with Mushrooms and Green Onions

Artichoke Rice Salad

Artichoke Rice Salad Recipe from Greece with Mushrooms and Green Onions
Region / culture: Greece | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4


Artichoke Rice Salad
Artichoke Rice Salad

Artichoke Rice Salad is a delightful and refreshing dish that combines the nutty flavor of rice with the tangy taste of marinated artichoke hearts, complemented by fresh vegetables and a hint of cheese. This salad is perfect for a light lunch, a side dish at dinner, or as a unique contribution to a potluck. Its combination of textures and flavors is sure to please any palate.


The Artichoke Rice Salad recipe has its roots in Mediterranean cuisine, where artichokes are a staple ingredient. Over time, it has evolved and been adapted by various cultures, incorporating local ingredients and preferences. This particular version, with its use of marinated artichoke hearts and a simple vinaigrette, reflects a modern, easy-to-prepare approach that maintains the essence of its Mediterranean origins.


How to prepare

  1. In a bowl, combine hot rice, artichoke hearts, mushrooms, onions, cheese, and pepper.
  2. In a separate container, combine the reserved liquid from artichokes and vinegar. Shake well to combine. Drizzle the mixture over the salad. Spoon the salad into individual salad plates lined with lettuce.


  • Add grilled chicken or chickpeas for extra protein.
  • Use quinoa instead of rice for a gluten-free option.
  • Include additional vegetables like spinach, zucchini, or cherry tomatoes for more color and nutrition.

Cooking Tips & Tricks

To ensure the best flavor and texture in your Artichoke Rice Salad, consider the following tips:

- Use high-quality chicken broth to cook the rice for added depth of flavor.

- Ensure the rice is cooked al dente to prevent it from becoming mushy in the salad.

- Allow the cooked rice to cool slightly before mixing with the other ingredients to keep the vegetables crisp.

- Adjust the amount of white wine vinegar to taste, depending on how tangy you prefer the dressing.

Serving Suggestions

Artichoke Rice Salad can be served on its own as a light meal or paired with grilled chicken, fish, or a crusty piece of bread for a more filling meal. It's also perfect as a side dish for picnics and barbecues.

Cooking Techniques

The key technique in this recipe is cooking the rice in chicken broth to infuse it with flavor. Additionally, allowing the salad to marinate for a few hours in the refrigerator will enhance the flavors of the dressing and ingredients.

Ingredient Substitutions

Vegetable broth can be used instead of chicken broth for a vegetarian version.

- Any type of mushrooms can be used in place of the suggested fresh mushrooms.

- Balsamic vinegar can substitute white wine vinegar for a different flavor profile.

Make Ahead Tips

This salad can be made up to a day in advance. Store it in the refrigerator and let it come to room temperature before serving. The flavors will meld and intensify, making it even more delicious.

Presentation Ideas

Serve the salad in a large, shallow bowl or on individual plates lined with lettuce leaves. Garnish with additional grated Parmesan cheese and a sprinkle of freshly ground black pepper for an elegant presentation.

Pairing Recommendations

Artichoke Rice Salad pairs beautifully with white wines such as Sauvignon Blanc or Pinot Grigio, which complement the tangy flavors of the artichoke and vinegar dressing. For a non-alcoholic option, a sparkling water with lemon or lime is refreshing.

Storage and Reheating Instructions

This salad is best enjoyed cold or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days. It is not recommended to freeze this salad, as the texture of the vegetables may become undesirable upon thawing.

Nutrition Information

Calories per serving

A serving of Artichoke Rice Salad contains approximately 250 calories. This makes it an excellent choice for those looking for a lighter meal option that still provides energy and satisfies hunger.


A serving of Artichoke Rice Salad contains approximately 45 grams of carbohydrates. The majority of these carbs come from the rice, making this dish a good source of energy. The vegetables add minimal carbohydrates but increase the fiber content, which is beneficial for digestion.


This salad is relatively low in fats, with about 7 grams per serving. The fats primarily come from the marinated artichoke hearts and the Parmesan cheese. Using marinated artichoke hearts adds flavor while keeping the fat content moderate.


Each serving of Artichoke Rice Salad provides approximately 8 grams of protein. The protein sources include the Parmesan cheese and the small amount present in the artichokes and vegetables. For a higher protein content, consider adding grilled chicken or chickpeas.

Vitamins and minerals

Artichoke Rice Salad is rich in vitamins and minerals, including Vitamin C from the peppers and artichokes, Vitamin K from the lettuce, and various B vitamins from the rice. It also provides minerals such as potassium, magnesium, and iron.


The primary allergen present in this recipe is dairy, from the Parmesan cheese. Individuals with a dairy allergy can omit the cheese or substitute it with a dairy-free alternative.


Overall, Artichoke Rice Salad is a nutritious dish that provides a good balance of carbohydrates, proteins, and fats, along with essential vitamins and minerals. It's relatively low in calories, making it a great option for those monitoring their intake.


Artichoke Rice Salad is a versatile, nutritious, and delicious dish that combines the best of Mediterranean flavors with modern convenience. Whether you're looking for a light lunch, a side dish, or a healthy addition to your meal rotation, this salad is sure to satisfy. With its simple preparation and fresh ingredients, it's a wonderful way to enjoy the art of cooking and the pleasure of eating well.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe. It was a warm summer day, and I was strolling through the local farmer's market, admiring all the fresh produce. As I passed by a stand selling artichokes, I couldn't help but be drawn in by their vibrant green color and unique shape.

The vendor noticed my interest and struck up a conversation with me. He told me all about the health benefits of artichokes and shared with me a simple recipe for an Artichoke Rice Salad that he said was a family favorite. Intrigued, I decided to give it a try.

I rushed home, eager to start cooking. I gathered all the ingredients - artichokes, rice, tomatoes, cucumbers, and a variety of fresh herbs. As I began to cook, the kitchen filled with the delicious aroma of garlic and lemon.

I carefully followed the vendor's instructions, boiling the artichokes until they were tender and then cutting them into bite-sized pieces. I cooked the rice until it was fluffy and seasoned it with a mixture of olive oil, lemon juice, and herbs.

Once everything was ready, I combined the artichokes, rice, and vegetables in a large bowl and tossed them together gently. The colors of the dish were vibrant and inviting, and I couldn't wait to take my first bite.

As I tasted the salad, I was immediately struck by the combination of flavors and textures. The artichokes added a rich, earthy flavor, while the rice provided a hearty base. The tomatoes and cucumbers added a refreshing crunch, and the herbs brought everything together beautifully.

I knew right away that this recipe was something special. It was a perfect balance of flavors and textures, and it was so easy to make. I made it for my family that night, and they all raved about it, asking for seconds and thirds.

From that moment on, Artichoke Rice Salad became a staple in my cooking repertoire. I made it for potlucks, picnics, and family gatherings, and it was always a hit. It became my go-to dish whenever I needed something quick, easy, and delicious to bring to a gathering.

Over the years, I have tweaked the recipe here and there, adding different vegetables or experimenting with different herbs. But the basic elements of the dish have remained the same - artichokes, rice, and a variety of fresh vegetables tossed together in a simple, flavorful dressing.

I have shared this recipe with friends and family, passing it down through the generations. Each time I make it, I am reminded of that warm summer day at the farmer's market when I first discovered it.

Now, as I sit in my kitchen preparing another batch of Artichoke Rice Salad, I can't help but feel grateful for that chance encounter all those years ago. It has brought me so much joy and satisfaction, and I know that it will continue to be a beloved dish in my family for years to come.


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