This easy rice, pimiento-olive and artichoke salad recipe includes a little "zest of the Mediterranean." A delightful barbecue and/or picnic food idea, it teams well with Lamb Kabobs and cold chicken, alike.
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Curried Artichoke Salad
1 1/2 cups white, brown, or wild rice (4-5 cups cooked)
2 teaspoons instant chicken bouillon or 2 bouillon cubes
1 12-ounce jar marinated artichoke hearts, sliced, marinade reserved
1 cup pimiento-olives, sliced
6 green onions, thinly sliced
Curry Dressing:
1/2 cup mayonnaise
Reserved artichoke marinade
1 teaspoon curry powder, or to taste
Cook the rice according to package directions adding the chicken bouillon to the water. Cool.
Add the sliced artichoke hearts, pimiento-olives, and green onions.
Combine the dressing ingredients and mix well. Stir the dressing into the salad. Chill.
Makes 8-12 servings.
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