Cold Rice Salad Recipe

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2 votes | 4483 views

This salad is best the second day. It is easy to make and I enjoy serving this during the summer when we have a lot of people over for BBQ's.

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Cook time:
Servings: 12
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Ingredients

Cost per serving $1.35 view details

Directions

  1. Steam rice with the chicken stock (I use my rice cooker and then let it cool). Drain the artichokes (save the oil) and chop. Add vegetables and parsley to the rice and mix.
  2. Combine the reserved oil, curry, mayonnaise, salt and pepper. Toss with the rice and mix thoroughly. Refregerate until ready to serve.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 209g
Recipe makes 12 servings
Calories 451  
Calories from Fat 308 68%
Total Fat 34.77g 43%
Saturated Fat 6.39g 26%
Trans Fat 0.0g  
Cholesterol 9mg 3%
Sodium 378mg 16%
Potassium 256mg 7%
Total Carbs 29.48g 8%
Dietary Fiber 2.5g 8%
Sugars 1.17g 1%
Protein 6.74g 11%
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