Curried Rice and Artichoke Salad |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is a family recipe that we make for all of our picnics. The salad is best if made a couple of hours, or even a day, ahead. It can be served warm, but is best served chilled. It is also very good with 2 c. chopped cooked chicken added. I hope you enjoy this as much as we do! Ingredients:
10 ounces chicken rice-a-roni |
2 tablespoons olive oil |
2 (6 ounce) jars marinated artichoke hearts, chopped, reserve liquid |
1/2 green bell pepper, diced |
4 green onions, chopped both white and green parts |
15 pimento-stuffed green olives, sliced thin |
1 tablespoon curry powder |
1/3 cup mayonnaise (hellmans works well for this recipe) |
Directions:
1. Cook Rice as directed on box, but brown using olive oil, instead of butter.
2. Mix Mayonnaise, curry powder and reserved marinade together, and set aside.
3. Combine cooked Rice-a-Roni, artichoke hearts, olives, green onions and bell pepper.
4. Pour mayonnaise mixture over rice mix.
5. Stir to coat.
6. Refrigerate until serving.
7. Enjoy!
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