Chilled Rice Salad Recipe

Chilled Rice Salad Recipe photo by Taste of Home

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My family really enjoys this salad during the summer months. I usually have to double it because everyone goes for seconds.

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Chilled Rice Salad Recipe

Prep: 30 min. + chilling

Yield: 6-8 Servings

30 30

Ingredients

1 package (6.9 ounces) chicken-flavored rice and vermicelli mix
1 teaspoon canola oil
12 pimiento-stuffed olives, sliced
4 green onions, thinly sliced
1/2 medium green pepper, chopped
2 jars (6-1/2 ounces each) marinated artichoke hearts, marinade drained and reserved
1/3 cup mayonnaise
1/2 to 3/4 teaspoon curry powder

Directions

Prepare rice mix according to package directions, except substitute 1 teaspoon oil for butter called for. Cool.
Add the olives, green onions and green pepper; toss to mix. Cut the artichokes into quarters and add to rice mixture; set aside. In a small bowl, combine the mayonnaise, curry powder and reserved marinade; blend well. Pour over rice mixture; toss to mix. Cover and chill for at least 2 hours. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 211 calories, 13 g fat (2 g saturated fat), 3 mg cholesterol, 644 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Chilled Rice Salad in Country August/September 1993, p51

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Chilled Rice Salad

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(1-1) of 1 reviews

Reviewed on Oct. 29, 2008 by Isolda

My family liked this tasty recipe a lot, especially the inclusion of artichoke hearts. I liked it because it's so easy to put together. I will remember to keep all the ingredients in my pantry so I can fix at short notice.