Rice with Artichokes in Tipsy Sauce

Makes 6 to 8 Servings


2 cups Minute® White Rice
3 Tbsps olive oil
18 oz frozen artichoke hearts, thawed and drained
1/4 cup butter
1/4 cup all purpose flour
3 each garlic cloves, minced
1 Tbsp Dijon mustard
1 Tbsp coarse ground mustard
3/4 cup light cream
3/4 cup shredded Provolone cheese
4 oz diced pimentos
1/4 cup white wine
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 Tbsps parsley, chopped


  • Prepare rice according to package directions.
  • In a medium skillet heat oil over medium-high heat.  Add artichokes and sauté until heated through.   Set aside and keep warm.  
  • In a medium saucepan melt butter over low heat.  Stir in flour to make a  paste.  Add garlic.  Simmer 3 minutes, stirring constantly.  Stir in mustards.  Add cream and water.   Bring to a boil, stirring constantly.  
  • Stir in cheese, pimentos, rice and white wine.  Reduce heat and  simmer 5 minutes.
  • Season with salt and pepper.  Let stand 5 minutes.  Serve rice topped  with reserved artichokes and garnish with parsley.