Artichoke-Rice Salad

Instructions

Cook rice in chicken broth. Slice green onions and olives, and chop green peppers. Cool broth and mix onions, olives, and pepper. Drain artichoke hearts, reserving marinade. Cut the hearts in half. Combine with the rice and toss with dressing of reserved liquid, mayonnaise, and curry powder. Chill. 

Serves 4

Ingredients

  • 1 cup of rice
  • 2 cups of chicken broth
  • 1/4 cup of green onions (sliced)
  • 1/4 cup of green pepper (chopped)
  • 1/4 cup of pimento-stuffed olives (sliced)
  • 1 jar of marinated artichoke hearts
  • 1/2 tsp. of curry powder
  • 1/3 cup of mayonnaise