Are you looking for a little something to different to go with your cookout than the same old potato or macaroni salad? Give this Curried Cold Rice Salad a try. The combination of rice with the artichokes and olives mixed together with the creamy curry accented dressing pairs with just about anything.
Or, add some add chicken or shrimp for a heartier meal.
It comes together easily, and like most starchy salads is better if you make it ahead of time to let all of those fabulous flavors blend together.
20 years ago, my parents hosted a family reunion. Everyone had a blast getting to know each other. Some cousins hadn't seen each other in decades, and to watch them scamper after each other you'd have thought they were 7 instead of in their 70's.
To make it easier on themselves, and because we have a bunch of foodies in the clan, it was a pot luck. If you ever need to host one, or are invited to attend one, you might want to review her suggestions.
The following recipe came from that event. It was brought by Norm and Pat LaLanne. Hang on, let me do some calculating here. I think Norm is my first cousin twice removed. He was my grandmother's first cousin. Oh, it doesn't really matter. They brought this awesome Cold Rice Salad to the party and it was a perfect go with for a barbecue/picnic. Something a little different than potato or macaroni salad.
Ingredients for Cold Rice Salad
The ingredients should be easy to find in your typical grocery store
- long grain white rice (uncooked)
- vegetable broth (or chicken broth if preferred)
- marinated artichoke hearts
- green onions
- sliced green olives stuffed with pimentos
- mayonnaise
- curry powder (as hot or mild as you like)
- fresh chopped parsley (for garnish)
For full flavor in this dish, drain the artichokes into a measuring cup, then add enough vegetable broth to make 4 ΒΌ cup.
If you want to serve this as a main course, add 1 pound of cooked shrimp or chopped chicken.
Best Rice Recipes for Dinner
For more Rice recipes, check out these fabulous dishes from some of my favorite bloggers.
- A Slightly Unconventional Arroz de Pato by Culinary Adventures with Camilla
- Chicken Enchilada Rice Bake by A Day in the Life on the Farm
- Cold Rice Salad by That Recipe
- Peruvian Arroz con Pollo by Pandemonium Noshery
- Shaking Beef with Vietnamese Red Rice by Hezzi-D's Books and Cooks
- Skillet Rice and Beans with Kielbasa by Cheese Curd In Paradise
- Wild Rice and Flax Seed Bread by Karen's Kitchen Stories
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Recipe
Ingredients
- 1 jar 14 ounce marinated artichoke hearts (coarsely chopped and marinade reserved)
- 2 cups long grain white rice (uncooked)
- 4 ΒΌ cups vegetable broth (include the artichoke marinade above then measure to equal 4 ΒΌ cups)
- 5 green onions (chopped)
- Β½ jar 7 ounce green olives stuffed with pimentos, sliced (drained)
- 1 cup mayonnaise
- 1 teaspoon curry powder
- chopped parsley (for garnish)
Instructions
- Cook rice in vegetable broth and reserved artichoke marinade until tender.
- Cool to room temperature.
- In a small bowl, mix mayonnaise and curry powder.
- In large bowl, mix cooked rice, dressing and remaining ingredients except parsley. Cover and chill at least one hour.
- Garnish with fresh chopped parsley before serving.
Notes
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Until next time, happy eating!
~Audrey
Wendy Klik
This is a great change from the usual pot luck salads and the flavor profile sounds wonderful. Thanks for sharing Audrey.
Juli Meyers
That looks really interesting! I'd never have though to make a rice salad like that but the curry sounds delicious.
Karen
This sounds delicious, and I love the family reunion story that goes with it! Can't wait to try it.
Hezzi-D
I love how versatile this is! It can be a side or a main dish which is awesome.
Cheese Curd In Paradise
I have not had a salad like this before, but it sounds really good! I love olives and that immediately caught my eye! I am giving this one a try!