• Cold Rice Salad
  • 5 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


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.

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Submitted 6/13/05.
Source: my files
Submitted By: Marlen
Rice Salad