Chilled Rice Salad Recipe

4.5 3 3
Chilled Rice Salad Recipe
Chilled Rice Salad Recipe photo by Taste of Home
Publisher Photo

Chilled Rice Salad Recipe

Read Reviews
4.5 3 3
Publisher Photo
My family really enjoys this salad during the summer months. I usually have to double it because everyone goes for seconds.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 1 package (6.9 ounces) chicken-flavored rice and vermicelli mix
  • 1 teaspoon vegetable oil
  • 12 stuffed green olives, sliced
  • 4 green onions, thinly sliced
  • 1/2 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 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 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.
Originally published as Chilled Rice Salad in Country August/September 1993, p51

Nutritional Facts

1 each: 211 calories, 13g fat (2g saturated fat), 3mg cholesterol, 644mg sodium, 21g carbohydrate (1g sugars, 1g fiber), 3g protein.

  • 1 package (6.9 ounces) chicken-flavored rice and vermicelli mix
  • 1 teaspoon vegetable oil
  • 12 stuffed green olives, sliced
  • 4 green onions, thinly sliced
  • 1/2 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
  1. Prepare rice mix according to package directions, except substitute 1 teaspoon oil for butter called for. Cool. Add 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 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.
Originally published as Chilled Rice Salad in Country August/September 1993, p51

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Reviews forChilled Rice Salad

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MY REVIEW
PTuttle User ID: 3628184 268245
Reviewed Jun. 22, 2017

"I made this using the Rice-a-Roni brand mix. Since the box called for 2 tablespoons of butter, I subbed 2 tablespoons of canola oil. One tsp. didn't seem enough. I used the 3/4 tsp. of sweet curry powder (Penzey's spice brand). I left out the mayo (because my husband hates it) and added some more of the artichoke marinade to make up for it. Finally, I gave it a good sprinkling of freshly ground pepper. My husband tasted it when it had barely been in the fridge . He's looking forward to dinner. I'm thinking some snipped fresh cilantro would go well with this. May add some shredded cooked chicken or grilled shrimp next time for a complete meal."

MY REVIEW
cindiak User ID: 221828 248751
Reviewed May. 28, 2016

"i liked that it was simple to put together. I did omit the olives and used colored peppers in place of the green peppers."

MY REVIEW
Isolda User ID: 2915263 10531
Reviewed Oct. 29, 2008

"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."

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