Artichoke-Rice Salad PDF Print E-mail
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Wednesday, 15 June 2011 20:07

1 can chicken broth 1 cup uncooked long or extra long rice 1 12-ounce jar marinated artichoke hearts, drained, tough outer leaves removed, and cut into quarters 2 green onions, chopped 8 pimento-stuffy olives, sliced ½ cup mayonnaise ½...

 

  • 1 can chicken broth
  • 1 cup uncooked long or extra long rice
  • 1 12-ounce jar marinated artichoke hearts, drained, tough outer leaves removed, and cut into quarters
  • 2 green onions, chopped
  • 8 pimento-stuffy olives, sliced
  • ½ cup mayonnaise
  • ½ tsp curry powder
  • 1 8-ounce can sliced water chestnuts, drained (optional)
  1. Bring broth and rice to boil in saucepan over medium heat; cover, reduce heat, and simmer 20 minutes until tender. Cool slightly
  2. Stir together rice, artichoke, next 4 ingredients, cover and chill at least 2 hours before serving

Serves 6-8

 

Last Updated on Wednesday, 06 July 2011 01:29