Ingredients
- 4 C Chicken Stock (low sodium
- preferably)
- 2 C uncooked long grain white rice
- 3 6oz jars of artichoke hearts (save the oil
- you will need it)
- 5 green onions
- chopped
- 1 4oz jar pimiento stuffed olives (optional)
- 1 large green bell pepper
- diced
- 3 large celery stalks
- diced
- 1/4 C chopped fresh parsley
- 1 Tsp. curry powder
- 2 C mayonnaise
- salt and pepper to taste
Instructions
- Steam rice with the chicken stock (I use my rice cooker and then let it cool).
- Drain the artichokes (save the oil) and chop.
- Add vegetables and parsley to the rice and mix.
- Combine the reserved oil, curry, mayonnaise, salt and pepper.
- Toss with the rice and mix thoroughly.
- Refregerate until ready to serve.
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