"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Rice Artichoke Salad Recipe

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This recipe for Rice Artichoke Salad, by , is from Only the Best, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Smith
Added: Thursday, August 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 8 oz package Rice-A-Roni, chicken flavor
10 stuffed green olives, sliced
4 scallions, chopped
green bell pepper, chopped
2 6 oz. jars marinated artichoke hearts
cup mayonnaise
tsp. curry powder
1 8 oz can sliced water chestnuts, drained.

Directions:
Directions:
Cook rice according to package directions, but omit the 2 tbsp. butter. Cool in refrigerator. Add olives, scallions, and green pepper. Drain artichokes; reserve marinade. Mix marinade with mayonnaise and curry powder. Combine with rice mixture. Add quartered artichokes and sliced water chestnuts. Refrigerate. VARIATIONS: For a main dish salad, add shrimp or chicken and 1 package (10 oz) frozen peas, thawed.

 

 

 

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