Ballard Adobe Rice Salad

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 4 cups chicken stock
• 2 cups long-grain rice (uncooked)
• 3 (6 ounce) jars marinated artichoke hearts (drained with marinade reserved)
• 1 (4 ounce) jar pimento stuffed olives (sliced)
• 1 large green bell pepper, sliced (i prefer red)
• 3 celery ribs, diced
• 5 green onions, chopped
• 1/4 cup fresh parsley, chopped
• 1 teaspoon curry powder
• 2 cups mayonnaise (light)
• salt and black pepper, to taste

Recipe

• 1 in a large saucepan, bring chicken stock to a boil. add rice, return to boiling. reduce heat; cover and simmer 20 minutes, or until liquid is absorbed. transfer to a large serving bowl; let cool.
• 2 drain and chop artichoke hearts, reserving marinade. add artichokes, green onions, olives, green pepper, celery and parsley to cooled rice.
• 3 for dressing, combine reserved artichoke marinade, curry powder and mayonnaise in a small bowl; mix well. season to taste with salt and pepper.
• 4 add dressing to rice mixture; mix thoroughly. refrigerate until serving time.