8 cups of chicken broth (or 4 dissolvable tablets in the same amount of water)
3 cups of water
2 cups of brown rice
2 tablespoons of olive oil
2 tablespoons of finely chopped onion
2 tablespoons of grated Parmesan cheese
2 tablespoons of chopped artichoke hearts
1 tablespoon of chopped fresh parsley
1 tablespoon of lemon juice
1 teaspoon of dried oregano
6 artichoke hearts, drained and cut into chunks
1 minced garlic clove
Salt and black pepper to taste
For garnish
Lime wedges
8 cups of chicken broth (or 4 dissolvable tablets in the same amount of water)
3 cups of water
2 cups of brown rice
2 tablespoons of olive oil
2 tablespoons of finely chopped onion
2 tablespoons of grated Parmesan cheese
2 tablespoons of chopped artichoke hearts
1 tablespoon of chopped fresh parsley
1 tablespoon of lemon juice
1 teaspoon of dried oregano
6 artichoke hearts, drained and cut into chunks
1 minced garlic clove
Salt and black pepper to taste
For garnish
Lime wedges
1
Place the artichoke hearts in a large saucepan with some water, one tablespoon of olive oil, and lemon juice
Bring to a boil and simmer for 10 minutes or until the artichokes are tender
2
Remove the artichokes from the liquid and set aside one cup of the liquid
Return the liquid to the saucepan, add the chicken broth, cover, and bring to a simmer
3
In a large skillet, sauté the onion and garlic in the remaining olive oil until the onion is softened
Add the brown rice and cook for 3 minutes, stirring constantly
4
Cube the artichoke hearts and add them to the rice mixture
Also add the oregano, parsley, salt, pepper, and one cup of hot chicken broth
Stir well
5
As the liquid is absorbed, add the remaining chicken broth gradually, stirring well after each addition
Cook until the rice is cooked through but still firm
Sprinkle with Parmesan cheese and stir to combine
Garnish with lime wedges.
