Artichoke Rice Salad

Artichoke Rice Salad

46
Kathy Berliner 0

"This is a recipe of my mother's, and has always been one of my favorites. Prepare the night before, and serve chilled."

Ingredients 13 h 55 m {{adjustedServings}} servings 458 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 458 kcal
  • 23%
  • Fat:
  • 36.5 g
  • 56%
  • Carbs:
  • 31.2g
  • 10%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 375 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. Combine chicken stock and rice in a medium saucepan. Bring to a boil, reduce heat to low. Cook until tender, about 20 minutes.
  2. In a small bowl, mix together artichoke marinade, mayonnaise, and curry powder. Season to taste with salt and pepper. Set aside.
  3. In a large bowl, combine artichoke hearts, green onions, green bell pepper, parsley, and celery. Mix in cooked rice, then mix in reserved marinade mixture. Cover and chill overnight. Serve cold.
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Reviews 46

  1. 57 Ratings

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GINA99
9/26/2003

I am glad I read the reviews before i made this. I used half of the mayo and doubled the curry. I don't like green peppers so I used a red pepper instead. The taste improves every hour that it is cooling in the refrigerator. I added pine nuts (pignolia) and it made all the difference. It really added some nutty flavor. Yummm!

Maggie
1/22/2003

I made this for a tennis team with rave reviews. I changed a few things. I used short grain brown rice (heartier and nutty flavored), red pepper instead of green, because it's more colorful and sweeter and I used 1/2 to 2/3 of the mayo called for. I made it the next day for my best friend and her family (3 kids) and they loved it, too.

JIMMYTHEBEE
9/7/2002

Prepared this for the first time Saturday afternoon (9/23/00) and refrigerated overnight for a small adult-only group Bible study and potluck meal Sunday evening. Many went for second and third helpings. My wife and I thought it tasted great and it was certainly easy to prepare.