Cook rice according to package directions; let cool. Drain artichoke bottoms, reserving liquid. Drain olives; discard their liquid. Chop artichoke bottoms, olives, onions, and pepper. Add to cooled rice and mix. Make the dressing by combining marinade from artichokes with other dressing ingredients. Toss with rice salad. Refrigerate 1 hour. Serve when ready.
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|Serving Size: 1 Serving (193g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 113 (67%)|
|Amt Per Serving||% DV|
|Total Fat 12.5g||17 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 6.7g|
|Cholesterol 9.6mg||3 %|
|Sodium 282.9mg||10 %|
|Potassium 211.4mg||6 %|
|Total Carbohydrate 14.4g||4 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 12.4g|
|Protein 1.7g||2 %|
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Calories per serving: 169
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