Recipe
Ingredients
- 1 jar 14 ounce marinated artichoke hearts (coarsely chopped and marinade reserved)
- 2 cups long grain white rice (uncooked)
- 4 ¼ cups vegetable broth (include the artichoke marinade above then measure to equal 4 ¼ cups)
- 5 green onions (chopped)
- ½ 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
Add 1 pound shrimp meat or chopped chicken breasts for a heartier dish.