Artichoke-Rice Salad

Name: Artichoke-Rice Salad
Prep time: 25 min
Yield: 8 servings
Cuisine: Southern
Ingredients: 1 (14.5-ounce) can chicken broth; 1 cup uncooked long-grain rice; 1/2 cup mayonnaise; 1/2 teaspoon curry powder; 1/2 teaspoon Worcestershire sauce; 1 (10.5-ounce) jar marinated artichoke hearts,, drained and cut into quarters; 1/3 cup sliced pimento-stuffed green olives; 3 green onions,, sliced; 1 (8-ounce) can water chestnuts,, drained and chopped

This creamy Artichoke-Rice salad is flavored with curry and green olives. Makes a good choice for a potluck or picnic.

Prep25 min
Serves8 servings
Rating5.0

Artichoke-Rice Salad is a chilled rice salad flavored with curry powder. With a mayonnaise base, it is a little creamy with chunks of marinated artichoke hearts and water chestnuts, plus sliced green onions and green olives.

Artichoke-Rice Salad- a cool and creamy side dish flavored with curry powder. Perfect for summer potlucks and picnics.

You could serve it warm, but I think it tastes best served chilled.

Make it a few hours or even a day in advance and Artichoke-Rice Salad makes the perfect potluck or picnic addition.

Artichoke-Rice Salad- a cool and creamy side dish flavored with curry powder. Perfect for summer potlucks and picnics.

You can even add diced chicken to it and make it a full meal.

Artichoke-Rice Salad- a cool and creamy side dish flavored with curry powder. Perfect for summer potlucks and picnics.

Lots of times, an Artichoke-Rice Salad of this nature will start with a box of Rice-A-Roni. I typically just use white rice since I always have it on hand, but I cook the rice in chicken broth for a little extra flavor.

I didn’t add any, but toasted almonds would also be delicious in this salad and maybe even a little crumbled feta cheese. 🙂

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Ingredients

1 (14.5-ounce) can chicken broth
1 cup uncooked long-grain rice
1/2 cup mayonnaise
1/2 teaspoon curry powder
1/2 teaspoon Worcestershire sauce
1 (10.5-ounce) jar marinated artichoke hearts,, drained and cut into quarters
1/3 cup sliced pimento-stuffed green olives
3 green onions,, sliced
1 (8-ounce) can water chestnuts,, drained and chopped

Steps

1
Bring chicken broth to a boil in a medium saucepan. Add rice. Cover, reduce heat, and simmer for 20 minutes. Cool.
2
In a large bowl, stir together mayonnaise, curry powder, and Worcestershire sauce.
3
Mix rice along with remaining ingredients into mayonnaise mixture.
4
Cover and chill for at least 2 to 3 hours before serving.