Artichoke Rice Salad

From the Chalet Club in Lake Lure

1 1/2 cups basmati rice
3 cups water
1/2 teaspoon salt
1/4 teaspoon ground tumeric
2 tablespoons unsalted butter
1 tablespoon lemon juice
1/2 teaspoon pressed garlic
1/2 cup finely diced red onion
1/2 cup pitted black olives
1/2 cup minced parsley
1 teaspoon salt
1/2 teaspoon black pepper
1 cup diced ripe tomatoes
6 cups washed mixed greens (lettuce and chicory)
8 ounces marinated artichoke hearts
2 calendula blossoms, petals only, optional garnish

Wash rice thoroughly in cool water until the water becomes clear. Drain and set aside. In a medium saucepan bring water to boil with the 1/2 teaspoon salt and tumeric. Add the rice and bring once again to boil. Add the butter, reduce the heat to low, cover, and cook until the water is gone and the rice is fluffy, approximately 20 minutes. Keep the pan covered at least 15 minutes or until completely cool. This resting period is necessary for the grains to completely absorb the moisture and retain their shape when stirred later. The rice may be cooked up to one day before assembling the salad.

Mix together the lemon juice, garlic, onion, olives, parsley, and 1 teaspoon salt, pepper, and tomatoes. Stir this mixture gently into the cool rice. Chill from 30 minutes to 3 hours to allow the flavors to mingle. Serve the rice salad on a bed of greens. Arrange the marinated artichoke hearts around a mound of rice. Garnish with calendula petals, if desired.