Curried Rice and Artichoke Salad
1 cup Long Grain Delta Blues Rice
2 cups chicken broth
1 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/2 teaspoon Italian herbs
1/4 teaspoon tumeric
6 ounce jar marinated artichoke hearts
1/2 cup mayonnaise
1/2 green bell pepper, chopped
3-4 green onion, chopped, white and green parts
13-15 pimiento-stuffed green olives, sliced
1 teaspoon curry powder
Salt and pepper
1.Combine rice, chicken stock, and next seven ingredients in a pot. Bring to a boil. Stir once, cover with tight-fitting lid, and turn heat to the lowest setting. Cook for 15 minutes or until rice is tender. Remove from heat, but allow the rice to steam with the lid on for an additional 10 minutes (you can omit this step if you're in a hurry).
2. While the rice is cooking, drain the artichoke hearts and save the liquid. Whisk this liquid with the mayonnaise. Stir in the bell pepper, green onions, olives, curry powder, salt, and pepper. Stir in the artichoke hearts.
3. Combine the rice and the artichoke mixture. Cover, chill, and allow the flavors to come together for a couple of hours.
Watch a video tutorial HERE