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Curried Rice and Artichoke Salad

For the rice:

1 cup of Long Grain Delta Blues Rice

2 cups chicken broth

1 tablespoon butter

½ teaspoon salt

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon thyme

½ teaspoon Italian herbs

¼ teaspoon turmeric

For the salad:

6 ounce jar marinated artichoke hearts

½ cup mayonnaise

½ green bell pepper, chopped

3-4 green onions, chopped, white and green parts

13-15 pimiento-stuffed green olives, sliced

1 teaspoon curry powder

Salt and pepper

Combine rice, chicken stock, and next seven ingredients in a pot. Bring to a boil. Stir once, cover with a 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 ten minutes (you can omit this step if you’re in a hurry).

While the rice is cooking, drain 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 artichokes.

Combine the rice and the artichoke mixture. Cover, chill, and allow the flavors to come together for a couple of hours.

Click HERE for a video tutorial.