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.
Update: I needed a picture of this salad so I made it again, using my
newly-discovered black rice. Black rice has a wonderful flavor and is amazingly
healthful. And the contrast of the red pimientos and green onions against the
jet black rice was picture perfect, stunning.
Then I added the curry dressing. Woops. Lost the stunning contrast, but that did not stop my husband from chanting, "Oh, you have to make this more often!" all during the meal. It does taste as good as it looks... before the dressing. This is before, above.
And this is after. Just make sure everyone sees the salad before you dress it if you're using black rice.
1 1/2 cups white, brown, black 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
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.
More picnic and bbq ideas like the Artichoke Salad Recipe