Cold Rice Salad

Kathy Kato
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Ingredients

  • 4 cups chicken stock
  • 2 cups uncooked long grain white rice
  • 3 x 6oz jars oil-marinated artichoke hearts
  • 5 green onions, chopped
  • 4oz jar pimiento-stuffed olives, sliced
  • 1 large green pepper, diced
  • 3 large celery stalks, diced
  • 1/4 cup chopped fresh parsley
  • reserved artichoke marinade
  • 1 tsp curry powder
  • 2 cups mayonnaise
  • Salt and freshly ground black pepper to taste

Instructions

1

Bring stock to boil, stir in rice, and return to boil. Lower heat, cover, and simmer for 20 minutes or until liquid is absorbed and rice is tender. Cool.

2

Drain artichokes, reserving marinade, and chop. Add to rice with the onions, olives, green pepper, celery, and parsley.

3

Combine reserved marinade with the curry, mayonnaise, salt, and pepper. Toss with rice and mix thoroughly. Refrigerate until ready to serve.

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Jun 2017 Added