cold rice salad
My mother was an amazing entertainer. She made amazing dishes handed down to her from her grandparents. This was one of the favorites.
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prep time
cook time
method
Stove Top
yield
Ingredients
- 4 cups chicken stock
- 2 cups uncooked long grain white rice
- 3 jars 6 oz. jars of oil marinated artichoke hearts
- 5 - green onions
- 4 ounces jar of pimento stuffed olives, sliced
- 1 - green pepper, sliced
- 3 - celery stalks
- 1/4 cup chopped parsley
- 1 teaspoon curry powder
- 2 cups mayonnaise
How To Make cold rice salad
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Step 1Bring stock to a boil. Stir in rice, and return to boil. Lower heat and cover. Simmer for 20 minutes until liquid is absorbed and rice is tender. Cool.
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Step 2Drain artichokes and chop. Add to rice. (Reserve marinade)
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Step 3Add onions, olives, green pepper, celery and parsley. Add to rice.
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Step 4Combine reserved marinade, curry, mayonnaise. Add to rice mixture. Season with salt and pepper.
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