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"Hunger is the best sauce in the world."--Cervantes

Curried Rice and Artichoke Salad Recipe

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This recipe for Curried Rice and Artichoke Salad is from The Puskas Edwards Hewitson Kelly Family Cookbook v.5, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pkg (6.9-oz) Chicken flavor, Rice-a-Roni
olive oil, for cooking the Rice-a-Roni
6 green onions, green parts only, trimmed and chopped ( 1/2 c)
1/2 c finely chopped red or green bell pepper
1/2 c sliced green olives
1/4 chopped fresh parsley
1 jar (12 oz) marinated artichoke hearts
1/2 c mayonnaise
2 tsp curry powder
1/2 c toasted sliced almonds
Directions:
Directions:
Prepare the Rice-a-Roni following the instructions on the pkg and using olive oil. Cook the rice until it tests done and the liquid has evaporated, about 15 min. Let Cool.

Place the green onions, bell pepper, olives and parsley in lg mixing bowl. Drain artichoke hearts, chop into pieces and add.

Whisk the mayonnaise and curry powder together in a small bowl and set the curry mayo aside.

Add the rice-a-roni to the bowl with the artichokes. Spoon the curry mayo on top of the rice and stir until well coated. To serve the salad cold, cover the bowl with plastic wrap and refrigerate for at least 1 hour. Garnish the salad with the almonds just before serving.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 min

 

 

 

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