Artichoke Rice Salad

Cooking Recipes Catalogue
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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.

INGREDIENTS (for 1 servings):

PREPARATION:

  • Combine chicken stock and rice in a medium saucepan. Bring to a boil, reduce heat to low. Cook until tender, about 20 minutes.
  • In a small bowl, mix together artichoke marinade, mayonnaise, and curry powder. Season to taste with salt and pepper. Set aside.
  • 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.