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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Rice and Artichoke Salad Recipe

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This recipe for Rice and Artichoke Salad is from Thyme and Season, 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 pkg Chicken Rice-a-Roni
4 green onions
8 sliced stuffed green Spanish olives
Two 6 oz jars marinated artichoke hearts
1/3 c mayo
1/4 t curry powder
Directions:
Directions:
Prepare Rice-a-Roni according to package directions, omitting butter and decreasing water by 1/4 c. Put in bowl and cool to room temperature, fluffing occasionally to hasten cooling.

Slice olives and green onions together and layer on top of Rice-a-Roni in bowl. Next, drain marinated artichoke hearts, reserving marinade for later use. Place drained artichoke hearts on top of olives and green onions and pour sauce made with mayo, 3/4 of the remaining marinade and curry powder on top of all. Don't toss until you are ready to serve the salad.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
20 mintues
Personal Notes:
Personal Notes:
This is best made the day before and then tossed right before serving.

 

 

 

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