Warm artichoke, roasted broccoli, and lima bean salad

IMG_0371Inspiration for this comforting yet refreshing salad came again from my new cookbook, Vegetarian. Every single page of this book is a piece of art– visual and gastronomical!


1 can artichoke hearts, quartered

1 cup rice or orzo,

vegetable stock (enough to cook the rice, about 2.5 cups, maybe more, depending on how quickly you cook the rice)

1.5 cups frozen lima beans (or fresh beans of any green variety), cooked (I cooked them in the rice to save a pot)

1-2 broccoli heads, chopped into florets and roasted at 400 degrees (tossed lightly with olive oil and s&p first)


olive oil


paremsan cheese


Cook the rice slowly in the vegetable stock with the thyme. Keep the flame low so the rice becomes creamy.

Combine the cooked rice, artichoke hearts, lima beans, and broccoli in a large bowl. Zest/squeeze a lemon over the top, drizzle with olive oil, grate parmesan to taste, and season with salt and pepper. Serve warm with extra lemon wedges.

(Note: If I had had time, I would have liked to bake the rice/veg combo in a casserole for a few minutes to brown it a tad, and melt the cheese on top. Next time I’m going to try this method. I like the combination of crispy/creamy rice).


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