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Rice Salad Recipe | |
American Rice | |
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Ingredients:
Cold Rice Salad5 cups chicken stock (or use bouillon cubes) 2 cups raw rice, long grain 3 6-oz. jars marinated artichoke hearts 5 green onions, chopped 4-oz. jar pimento stuffed olives, sliced 1 lg. bell pepper, diced 3 lg. celery stalks, sliced < c chopped fresh parsley or 1 T dried Reserved artichoke marinade 1 tsp. curry powder 2 T mayonnaise salt and freshly ground pepper to taste
Directions:
Cook rice in stock. Cool. Drain and chop artichokes, reserving marinade. Add to rice with the onions, olives, bell pepper, celery, and parsley. Combine reserved marinade with the mayonnaise, curry, salt, and pepper. Toss with rice and mix thoroughly. Refrigerate until ready to serve. | |