Prep time - 20 min.

1-1/2	cups	basmati rice
3	cups	water
1/2	tsp.	salt
1/4	tsp.	ground tumeric
2	tbls.	unsalted butter
1	tbl.	fresh lemon juice
1/2	tsp.	pressed/crushed garlic
1/2	cup	finely diced red onion
1/2	cup	pitted black olives
1/2	cup	diced ripe tomatoes
8	oz.	marinated artichoke hearts
6	cups	washed mixed greens (lettuce & Chicory)
2		calendula blossoms, petals only, optional garnish

• Wash the rice thoroughly in cool water until the wate becomes clear. Drain and set aside. In a medium saucepan, bring the water to a boil with 1/2 tsp salt and turmeric. Add the rice and bring to again to a boil. Add the butter; reduce the heat to low, cover and cook until the water is gone and the rice is fluffy, approximately 20 minutes. (remove from heat) and keep pan covered at least 15 minutes or until completely cool. Note: This resting perios is necessary for the grains to completely absorb the moisture and retain their shape when stirred later. The rice may be cooked up to one day before assembling the salad.
• Mix together the lemon juice, garlic, onion, olives, parsley, the 1 tsp salt, pepper and tomatoes. Stir this gently into the cooled rice. Chill from 30 minutes to 3 hours to let the flavors to mingle.
• Serve on a bed of greens (lettuce and chicory) and arrange the marinated artichoke hearts around the mound of rice. Garnish with calendula petals, if desired.

  Serves 6

  Nutritional Information Per Serving: Calories: 202; Fat: 5 g; Carbohydrate: 36 g; Protein: 5 g; Cholesterol: 10 g; Sodium: 680 mg Exchanges: 1/2 Vegetable; 2 Bread/Starch; 1 Fat