Artichoke Rice Salad Recipe

5 2 2
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Artichoke Rice Salad Recipe

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5 2 2
Publisher Photo
"A close friend shared this make-ahead recipe that starts with a packaged rice mix," notes Sonja Blow of Groveland, California. Curry and artichoke hearts give it a flavorful change of pace that's welcome at a picnic or potluck.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 20 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 20 min.

Ingredients

  • 1 package (6.9 ounces) chicken-flavored rice and vermicelli mix
  • 2 jars (6-1/2 ounces each) marinated artichoke hearts
  • 3 cups cooked long grain rice
  • 3 cups chopped green onions
  • 3/4 cup mayonnaise
  • 1/2 teaspoon curry powder

Directions

Prepare rice mix according to package directions; cool. Drain artichokes, reserving marinade. Chop artichokes; place in a large bowl. Add the prepared rice, long grain rice and onions.
In a small bowl, combine the mayonnaise, curry powder and reserved marinade. Pour over rice mixture; toss to coat. Cover and refrigerate until serving. Yield: 10-12 servings.
Originally published as Artichoke Rice Salad in Quick Cooking March/April 2000, p49

  • 1 package (6.9 ounces) chicken-flavored rice and vermicelli mix
  • 2 jars (6-1/2 ounces each) marinated artichoke hearts
  • 3 cups cooked long grain rice
  • 3 cups chopped green onions
  • 3/4 cup mayonnaise
  • 1/2 teaspoon curry powder
  1. Prepare rice mix according to package directions; cool. Drain artichokes, reserving marinade. Chop artichokes; place in a large bowl. Add the prepared rice, long grain rice and onions.
  2. In a small bowl, combine the mayonnaise, curry powder and reserved marinade. Pour over rice mixture; toss to coat. Cover and refrigerate until serving. Yield: 10-12 servings.
Originally published as Artichoke Rice Salad in Quick Cooking March/April 2000, p49

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Reviews forArtichoke Rice Salad

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Wygal User ID: 3016226 40050
Reviewed Dec. 26, 2013

"Sounds great cant wait to try this. Janis"

MY REVIEW
tortkey User ID: 6675151 26564
Reviewed May. 3, 2012

"easy to make and delicious. Used it for potluck and had no leftovers."

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