Artichoke Rice Salad

Artichoke Rice Salad

45 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    13 h 55 m
Kathy Berliner
Recipe by  Kathy Berliner

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

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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Directions

  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 (45)

Rate This Recipe
GINA99
43

GINA99

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
27

Maggie

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
24

JIMMYTHEBEE

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.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 458 cal
  • 23%
  • Fat
  • 36.5 g
  • 56%
  • Carbs
  • 31.2 g
  • 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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