1 (6 oz.) jar marinated artichokes, chopped, reserve marinate
3 green onions, chopped
4 oz. sliced pimiento stuffed green olives
1/2 lg. green pepper, chopped
1/4 c. minced parsley
1 c. mayonnaise
1 tsp. curry powder
Salt & pepper to taste
Add artichokes, onions, olives, green peppers and parsley to cooked rice. Pour dressing over rice mixture. Refrigerate 24 hours. Adjust taste and texture with olive juice, mayonnaise, salt and pepper before serving. Good alone or stuff tomatoes.
I did some variations: I used the whole bunch of green onions, and added a couple of stalks of finely chopped celery. I cooked a half cup of wild rice and added that, and instead of green pepper I used a teeny jar of diced pimentos. I also added a jar of marinated hearts of palm. (chopped.) And.... 1 t. curry powder? Someone is a wimp. I used a lot more. (I didn't measure.)
The salad turned out very pretty and colorful and highly flavored. In addition, it has somewhat more texture than you usually see in this salad because of the celery and the wild rice.
![[Comments]](/nb//themes/Default/comments.png "3 comments")
(3) Wed Oct 27 2004 19:25 Potluck:
We are having a potluck at work tomorow so I made the following salad:
ARTICHOKE RICE SALAD
1 c. long grain rice, cooked
Don'tcha love Mother Nature? Wed Oct 27 2004 20:39 Quakes:
We've had two earthquakes in the last hour (little ones, one in Keene and one in Frazier Park), and neither one was on the San Andreas, proving once again that name recognition don't mean a thing when the earth is splitting open. Plus another more sizeable one in Barstow a few minutes ago.