Artichoke and Rice Salad

• 1 12 cups chicken stock (homemade or low-sodium store-bought)
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 cup arborio rice
• 2 teaspoons coarse salt
• 14 teaspoon curry powder
• 12 small green olives, pitted and sliced
• 12 medium artichoke hearts, cut into 1/2-inch wedges, liquid reserved
• 1 celery, thinly sliced on the bias
• 1 cup Baby Spinach

1. Bring stock to a simmer.
2. Meanwhile, heat oil in a saucepan over medium heat.
3. Add onion and garlic.
4. Cook until onion is translucent.
5. Add rice, salt and curry powder.
6. Cook, stirring 1 minute.
7. Raise heat, and add half the stock.
8. stir 30 seconds, stir in remaining stock.
9. Bring to a boil, then reduce heat to low.
10. Cover.
11. Cook for 20 minutes.
12. Spread rice onto a rimmed baking sheet.
13. Cover with plastic wrap and refrigerate for 1 hour.
14. Combine olives, artichoke hearts, and celery in a large bowl.
15. Add rice and toss.
16. Add 1 tablespoons reserved artichoke liquid, and toss.
17. (Salad can be made up to this point and refrigerated overnight).
18. Before serving, stir in spinach leaves.
19. Serve cold or at room temperature.

chicken, olive oil, yellow onion, garlic, arborio rice, coarse salt, curry powder, green olives, hearts, celery, spinach

Taken from www.food.com/recipe/artichoke-and-rice-salad-371935 (may not work)