YIELD: 8 SERVINGS 1 cup long-grain rice 1¾ cups water 8 marinated artichoke hearts, sliced in eighths ½ cup Gruyere cheese, diced ½ cup ham, diced ¼ cup Nicoise olives, pitted 3 Tbsps. extra-virgin olive oil juice of ½ lemon salt and ground black pepper, to taste 2 scallions, trimmed, sliced thinly on a bias 1. Bring rice to a boil in the water. Cover and cook over low heat until the rice is tender and has absorbed all the liquid, about ...

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