以前工作的小组中有好几个vegetarian。YY是个“肉祖宗”，原本会做得菜就有限，素菜就没有可以拿得出手的。所以每次potluck，都觉得很对不起vegetarian朋友们。

直到看到了这个recipe。原著是本市的celebrity chef Tom Douglas。当然YY加了些variations：就地取材把recipe里的hazelnut改为pinenut。Rice是用电饭煲煮的（recipe上要求用saucepan）。另外，拿不准如何处理fresh antichokes。所以从Whole Foods买了罐头的。Tom recipe里作antichoke hearts还要放胡萝卜。超讨厌胡萝卜的YY当然把这个材料给省了。这个rice salad做起来比想象中复杂。但卖瓜地说一句：味道真得很棒，而且很彰显厨师的sophistication。于是美国朋友的聚会我就带着它去“长脸”。哈哈。
 

Makes 8 servings:

2 cups basmati rice

1/8 cup Balsamic Vinegar

1/2 cup olive oil

Cooked Artichoke Hearts*

2/3 cup toasted pinenuts (about 4-5 mins in preheated 375F oven)

1/2 cup chopped fresh Italian parsley

1/2 cup black olive (half can)

lemon zest from 1/2 lemon

Kosher salt and freshly ground black pepper

 

*To make artichoke hearts:

1 can organic artichoke hearts, drained and cut into quarters

1/4 lemon

1/2 medium onion, peeled and diced

1/2 cup white wine

Black pepper

2T olive oil

 

Heat olive oil using medium heat. Put onion and stir occassionally, 2 mins until it becomes translucent. Add artichoke hearts and white wine, cook for 1 min. Add pepper and a squeeze of lemon. Remove from the heat.

 

Put the rice into a electric rice cook. Add 3 cups of water and follow the instruction of the rice cook to make the rice. Once it's done, spread it on a baking sheet and cool to close to room temperature. Scrape it into a large bowl.

 

In a small bowl, make the vinaigrette by whisking together the vinegar and oil and season to taste with salt and pepper. Pour the vinaigrette over the rice, then add the artichoke hearts, pinenuts, parsley, olives, and lemon zest. Stir the salad with a rubber spatula until everything is well combined, then season to taste with salt and pepper.