Artichoke Brown Rice Salad

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3 cups cooked brown rice

1 large carrot, cut into strips

1 cup cooked baby artichoke, sliced

1 white onion, sliced

1/4 cup raisins

1/4 sliced almonds

Extra virgin olive oil

Fresh parsley

Sea salt and black pepper

In a deep sided skillet on high heat, add three tablespoons of olive oil. When hot, add onions, carrots, and artichoke. Sauté until soft (about 4 minutes). Add rice, almonds, parsley, and raisins and toss well to combine. Season with sea salt and black pepper. Drizzle extra olive oil on top.

Serve warm or cold

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