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Ingredients
- Curry Rice Salad with Artichokes
- loosely based on Cold Rice Salad from San Francisco a La Carte (The Junior League of San Francisco, 1979)
- 1 3/4 c. chicken stock
- 1 c. long grain and wild rice mix
- 1 (12 oz.) jar marinated artichokes (quartered)
- 4 green onions, chopped
- 1/4 c. roasted red peppers, chopped
- 1/4 c. marinated olives, chopped or sliced.
- 1/8 c. fresh flat Italian parsley, chopped
- 1/2 t. curry powder
- 1 c. mayonnaise
- Salt and fresh ground pepper, to taste
View Full Recipe at Eliots Eats
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