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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Artichoke Rice Salad Recipe

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This recipe for Artichoke Rice Salad is from The Ardis Jerden Desiderata Cookbook Project, 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:  
1 package chicken-flavored rice - vermicelli mixture 8 ounces
4 scallions, sliced
1/2 green pepper, chopped
12 medium stuffed olives, sliced
2 jars marinated artichoke hearts, halved 6 ounces each
1/3 cup mayonnaise
3/4 teaspoon curry powder
Directions:
Directions:
Cook rice mixture. Do not overcook. Cool. Combine in serving bowl with scallions, pepper and olives. Drain artichokes and reserve the marinade. Cut the hearts in half and add to the rice mixture. Combine marinade with the curry powder and mayonnaise using a fork or whisk. Toss the dressing with the rice mixture and chill. This freezes well.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I should make this more often - very taste!

 

 

 

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