Artichoke Rice Salad45 Reviews
- Prep: 15 min
- Cook: 20 min
- Ready In: 13 hr 55 min
“This is a recipe of my mother's, and has always been one of my favorites. Prepare the night before, and serve chilled.” - by Kathy Berliner
Original recipe yields 12 servings
- Combine chicken stock and rice in a medium saucepan. Bring to a boil, reduce heat to low. Cook until tender, about 20 minutes.
- In a small bowl, mix together artichoke marinade, mayonnaise, and curry powder. Season to taste with salt and pepper. Set aside.
- 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.
Amount Per Serving (12 total)
- 458 cal
- 36.5 g
- 31.2 g
Based on a 2,000 calorie diet
Reviews (45)Rate This Recipe
"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 cool..." See moreing in the refrigerator. I added pine nuts (pignolia) and it made all the difference. It really added some nutty flavor. Yummm!"
"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 swee..." See moreter 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."
"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 helpin..." See moregs. My wife and I thought it tasted great and it was certainly easy to prepare."
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