Warm Rice, Artichoke, Spinach, And Chicken Salad

• 2 tablespoons olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1/2 cup pine nuts
• 1 lemon, zested
• 1 teaspoon vegetable bouillon (such as Knorr(R))
• 1/2 teaspoon ground turmeric
• 2 cups rice
• 4 cups water
• 1 bunch green onions
• 1/4 cup torn fresh basil leaves
• 10 small thinly sliced fresh mushrooms
• 1 bunch fresh spinach, roughly chopped
• 2 cups diced cooked chicken breast
• 1 cup roughly chopped marinated artichoke hearts
• 1 cup shredded Parmesan cheese
• ground black pepper to taste

1. Heat oil in a pot over medium-high heat. Saute onion and garlic in hot oil until onion softens, 5 to 7 minutes. Stir pine nuts into onion mixture; saute until fragrant and golden, 2 to 3 minutes. Stir lemon zest, vegetable bouillon, and turmeric into onion mixture; saute until fragrant, about 1 minute. Add rice to mixture and cook until fragrant, 2 to 3 minutes more.
2. Pour rice mixture in a rice cooker and add water. Set the rice cooker to the regular white rice cycle, and select Start. Fluff cooked rice with a fork and top rice with green onion and basil. Close rice cooker and steam green onion and basil until tender, about 5 minutes.
3. Stir mushrooms into rice and place spinach on top. Close rice cooker again and steam until spinach wilts slightly, about 5 minutes more. Add chicken, artichoke hearts, and Parmesan cheese; stir to combine. Season with black pepper.

olive oil, onion, garlic, pine nuts, lemon, vegetable bouillon, ground turmeric, rice, water, green onions, basil, mushrooms, fresh spinach, chicken, hearts, parmesan cheese, ground black pepper

Taken from www.allrecipes.com/recipe/241444/warm-rice-artichoke-spinach-and-chicken-salad/ (may not work)