Artichoke Rice Salad This is a recipe of my mother’s, and has always been one of my favorites. Prepare the night before, and serve chilled.
Combine chicken stock and rice in a medium saucepan. Bring to a boil, reduce heat to low. Cook until tender, about 20 minutes.Advertisement
In a small bowl, mix together artichoke marinade, mayonnaise, and curry powder. Season to taste with salt and pepper. Set aside.
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.
Per Serving: 458 calories; protein 2.8g; carbohydrates 31.2g; fat 36.5g; cholesterol 13.9mg; sodium 375.1mg.