Post by marlaoh on Oct 4, 2002 5:53:15 GMT -6
Artichoke Rice Salad
from Kathy B
4 cups chicken stock
2 cups uncooked white rice
3 (6.5 ounce) jars marinated artichoke hearts, chopped
2 cups mayonnaise
1 teaspoon curry powder
salt and pepper to taste
5 green onions, chopped
1 green bell pepper, chopped
3 stalks celery, chopped
1/4 cup chopped parsley
1 Combine chicken stock and rice in a medium saucepan. Bring to a boil, reduce heat to low. Cook until tender, about 20 minutes.
2 In a small bowl, mix together artichoke marinade, mayonnaise, and curry powder. Season to taste with salt and pepper. Set aside.
3 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.
Makes 12 servings
from Kathy B
4 cups chicken stock
2 cups uncooked white rice
3 (6.5 ounce) jars marinated artichoke hearts, chopped
2 cups mayonnaise
1 teaspoon curry powder
salt and pepper to taste
5 green onions, chopped
1 green bell pepper, chopped
3 stalks celery, chopped
1/4 cup chopped parsley
1 Combine chicken stock and rice in a medium saucepan. Bring to a boil, reduce heat to low. Cook until tender, about 20 minutes.
2 In a small bowl, mix together artichoke marinade, mayonnaise, and curry powder. Season to taste with salt and pepper. Set aside.
3 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.
Makes 12 servings