Artichoke Rice Salad

The curry powder mixed into the mayonnaise makes all the difference. You can substitute wild rice instead of white or use a packaged pilaf mix as well. It also molds nicely and mellows in the refrigerator.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 458 Calories

Ingredients

• salt and pepper to taste
• ¼ cup chopped parsley
• 3 stalks celery, chopped
• 1 green bell pepper, chopped
• 1 teaspoon curry powder
• 4 cups chicken stock
• 2 cups uncooked white rice
• 2 cups mayonnaise
• 5 green onions, chopped
• 3 (6.5 ounce) jars marinated artichoke hearts, chopped

Recipe Instructions

Step 1

Combine chicken stock and rice in a medium saucepan. Bring to a boil, reduce heat to low. Cook until tender, about 20 minutes.

Step 2

In a small bowl, mix together artichoke marinade, mayonnaise, and curry powder. Season to taste with salt and pepper. Set aside.

Step 3

In a large bowl, combine artichoke hearts, green onions, green bell pepper, parsley, and celery. Mix in cooked rice, then mix in reserved marinade mixture. Cover and chill overnight. Serve cold.