Artichoke Rice Recipe

Inspired by Doya

Time40m

Serves4

Dill, Carrots, Orange Juice, Onions, EVOO

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Ingredients

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1
Prepare the Ingredients
Begin by chopping the onion and carrots into small pieces. Drain and rinse the artichoke hearts, then cut them into quarters. Set all the prepared vegetables aside.

2
Sauté the Vegetables
In a medium-sized pot, heat the Extra Virgin Olive Oil (EVOO) over medium heat. Add the chopped onions and carrots, sautéing until they are soft and translucent, about 5-7 minutes.
3
Add Artichokes and Dill
Stir in the quartered artichoke hearts and dill, cooking for an additional 2-3 minutes until everything is well combined and fragrant.
4
Cook the Rice
Add the rice to the pot, stirring to mix it with the vegetables. Pour in the orange juice and add 2 cups of water. Season with salt and black pepper. Bring the mixture to a boil.
5
Simmer
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 18-20 minutes, or until the rice is cooked and has absorbed the liquid.
6
Fluff and Serve
Remove the pot from heat and let it sit, covered, for an additional 5 minutes. Then, fluff the rice with a fork and serve warm.